Fragrant crab cakes

Fragrant crab cakes

  • Rating: 3 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 1

Healthy crabcakes flavoured with lemongrass, chilli and coriander served with a lime and sesame oil-dressed salad 

  • Gluten-free
  • Healthy
Nutrition: per serving


  • 1 potato (about 150g), cut into quarters
  • 2 lemongrass stalks, outer leaves removed, roughly chopped
  • small pack coriander , 1/2 the leaves picked to serve
  • 1 red chilli
  • 170g can white crabmeat , drained
  • 1 tbsp vegetable oil
  • 1 tbsp sesame oil
  • juice 1/2 lime , remaining 1/2 cut into wedges to serve
  • 1/2 cucumber , peeled into ribbons
  • large handful rocket


  • STEP 1

    In a small saucepan of boiling salted water, cook the potato for 15 mins or until soft. Drain, leave to steam-dry with the lid off, then mash.

  • STEP 2

    Meanwhile, put the lemongrass in a food processor with the coriander and chilli, and blitz to a rough paste. Put this in a large bowl with the crabmeat and cooled mashed potato. Season well and form into three large flattened cakes.

  • STEP 3

    Heat the vegetable oil in a nonstick frying pan over a medium heat. Fry the cakes for 4 mins each side or until golden and piping hot.

  • STEP 4

    Meanwhile, mix the sesame oil and lime juice in a bowl, seasoning to taste. Toss the cucumber ribbons and rocket through the dressing and serve on the side of the crab cakes with the lime wedges.

Goes well with

Recipe from Good Food magazine, July 2016

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    Rating: 3 out of 5.2 ratings

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