Fragrant crab cakes

Fragrant crab cakes

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

Prep: 15 mins Cook: 25 mins

Easy

Serves 1

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

Nutrition and extra info

  • Healthy
  • Gluten-free

Nutrition: per serving

  • kcal453
  • fat24g
  • saturates3g
  • carbs29g
  • sugars4g
  • fibre5g
  • protein28g
  • salt1.7g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1 potato (about 150g), cut into quarters
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 2 lemongrass stalks, outer leaves removed, roughly chopped
  • small pack coriander, ½ the leaves picked to serve
  • 1 red chilli
  • 170g can white crabmeat, drained
  • 1 tbsp vegetable oil
  • 1 tbsp sesame oil
  • juice ½ lime, remaining ½ cut into wedges to serve
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • ½ cucumber, peeled into ribbons
  • large handful rocket
    Rocket

    Rocket

    roh-ket

    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

Method

  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.

  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.

  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.

  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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
janeldawson
17th Jul, 2016
3.8
Lovely vibrant flavour and easy to make. Texture was very soft so great care needed turning the cakes whilst cooking. The lime and sesame salad dressing is delicious.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.