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Groucho Club crab cakes

Groucho Club crab cakes

A star rating of 4.3 out of 5.7 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 4 as a starter

Barney Desmazery takes these simple crab cakes, seasoned with Thai spices and served with sweet chilli sauce, from the Soho club and into your dinner-party repertoire – best of all, they won't take long in the kitchen

Nutrition: per serving
NutrientUnit
kcal335
fat24g
saturates2g
carbs15g
sugars3g
fibre2g
protein13g
salt0.8g
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Ingredients

  • 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

Method

  • 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

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Overall rating

A star rating of 4.3 out of 5.7 ratings
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