The BBC Good Food logo
Spiced crab cakes with lemon & lime aïoli

Spiced crab cakes with lemon & lime aïoli

A star rating of 4.8 out of 5.7 ratingsRate
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus chilling
  • Easy
  • Serves 2

Simple fishcakes made from delicate shellfish and vibrant spices - coriander, sesame and chilli add a kick. Serve with a citrus mayonnaise

Nutrition: per serving


  • 100g white crabmeat
  • 2 spring onions , finely chopped
  • 1 red chilli , deseeded and finely chopped
  • small pack coriander , leaves only, finely chopped, plus extra for serving
  • 2 tbsp sesame seed
  • 50g fresh breadcrumb
  • 1 large egg yolk
  • sunflower oil , for frying
  • plain flour , for dusting

For the aioli

  • 3 tbsp good mayonnaise
  • zest ½ lime (after zesting, cut ½ into wedges for serving)
  • zest ½ lemon , plus a squeeze of juice


  • STEP 1

    Combine the crab, spring onions, chilli and coriander in a large bowl. Heat a small frying pan and toast the sesame seeds. While they’re still hot, use a pestle and mortar to roughly grind, then tip into the bowl with the crab. Add the breadcrumbs, egg yolk and seasoning, and mix lightly. Shape into 6 patties and chill for at least 30 mins.

  • STEP 2

    For the aïoli, mix the mayonnaise, zests and a squeeze of lemon juice. Heat 0.5cm depth oil in a non-stick frying pan. Dust the crab cakes with a little flour and fry gently for 3 mins on each side until crisp and golden. Drain on kitchen paper. Serve the crab cakes with the zesty mayonnaise, wedges of lime and a few coriander leaves scattered over the top.

Goes well with

Recipe from Good Food magazine, June 2014


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.8 out of 5.7 ratings

Sponsored content