- 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, ½ juiced
The same shape, but smaller than…
- bunch spring onions, half sliced, half shredded
- 3 tbsp sunflower oil
A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…
- 1 carrot, finely shredded, to serve
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- sweet chilli sauce, to serve
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.
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.
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.