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Crab cakes with sweet chilli & ginger dipping sauce

Crab cakes with sweet chilli & ginger dipping sauce

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A star rating of 4.6 out of 5.13 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

An easy help-yourself starter with the zest and spice of ginger and chilli

  • Freezable (Freeze crab cakes only)
Nutrition: per serving
NutrientUnit
kcal467
fat18g
saturates3g
carbs65g
sugars49g
fibre1g
protein16g
salt2.75g
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Ingredients

For the dipping sauce

Method

  • STEP 1

    To make the dipping sauce, blend the garlic, chillies, ginger, lime leaves, lemongrass and coriander in a food processor until very finely chopped. Tip the sugar into a small saucepan, add 3 tbsp water and heat gently to dissolve. Continue to cook for another min or so until the syrup starts to thicken slightly.

  • STEP 2

    Add the chilli and ginger mixture, and continue to cook for a further 2-3 mins. Then stir in the rice vinegar, fish sauce and soy sauce. Remove from the heat and leave to cool to room temperature.

  • STEP 3

    Cook the beans in a small pan of boiling salted water for 1-2 mins until tender. Drain and refresh under cold running water, then leave to dry on kitchen paper. Mix the crab with the cooked beans and all the remaining ingredients, apart from the sunflower oil. Season with salt and freshly ground black pepper and shape into 8 small patties.

  • STEP 4

    Heat 1-2 tbsp sunflower oil in a frying pan and cook 4 crab cakes at a time until golden brown on both sides. Remove from the pan and keep warm while you cook the remainder. Serve with the sweet chilli dipping sauce.

Goes well with

Recipe from Good Food magazine, February 2011

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Overall rating

A star rating of 4.6 out of 5.13 ratings
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