• 200g mixed crabmeat
  • 100g fresh breadcrumbs, plus extra if needed
  • 2 tbsp mayonnaise
  • 1 tbsp Thai red curry paste
  • small pack coriander, roughly chopped, plus a few leaves to serve
  • 1 lime, zested, 1/2 juiced
  • bunch spring onions, half sliced, half shredded
  • 3 tbsp sunflower oil
  • 1 carrot, finely shredded, to serve
  • sweet chilli sauce, to serve


  • STEP 1

    To make the crab cakes, tip the crabmeat, breadcrumbs, mayonnaise, curry paste, coriander, lime zest, juice and sliced spring onions into a bowl. Mix together until well combined – the mixture should be spoonable and not sloppy – this will depend on the ratio of brown crabmeat you use. If it’s too wet, add some more breadcrumbs to make it the right consistency.

  • STEP 2

    Heat the oil in a frying pan. Divide the mixture into 4, shape into patties, then fry for 3 mins on each side until golden and crisp. If you are serving these as a canapé (which we did at the Groucho Club), you can simply fry tablespoons of the mixture to make mini cakes.

  • STEP 3

    Scatter some carrot, the shredded spring onion and coriander leaves over the plate and serve the crab cakes on top with a pot of sweet chilli sauce on the side.

Recipe from Good Food magazine, March 2017

Goes well with


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