Crab Cakes

Quick crab cakes flavored with ginger, chilli, and coriander, chilled then fried and baked until golden and piping hot.

Quick Lunch Seafood Appetiser Crab Pescatarian

Estimated Nutrition

Calories

352.1

kcal / serving

1056.4 kcal total

Carbs

23.2g

per serving

69.5 g total

Fat

18.1g

per serving

54.2 g total

Protein

24.3g

per serving

72.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

piece

Sweet Chilli Jam

to serve

Dairy

piece

Egg

free-range

GrainsCereals

112.5

Breadcrumb

approx 7.5 tbsp

piece

Plain Flour

for dusting

NutsSeeds

tbsp

Coriander

fresh, roughly chopped

piece

Salt

to taste

piece

Black Pepper

freshly ground, to taste

OilsFats

Olive Oil

for frying

piece

Olive Oil

for drizzling

Seafood

250

White Crabmeat

Vegetables

Ginger

fresh root, peeled

piece

Red Chilli

seeds removed

piece

Spring Onion

finely sliced

handful

Salad Leaves

mixed

Method

Pulse the ginger and chilli in a mini food processor until finely chopped.

Combine the ginger, chilli, crabmeat, coriander, onions, one egg, and 60ml of breadcrumbs in a bowl.

Bake the cakes on a tray for 5-10 minutes until piping hot.

Shape the mixture into 6 equal patties and chill in the fridge for 20 minutes.

Preheat the oven to 180°C.

Beat the second egg with 15ml of water to create an eggwash.

Coat each cake in flour, then eggwash, and finally the remaining breadcrumbs.

Fry the cakes in olive oil for 2-3 minutes per side until golden.

Serve with sweet chilli jam and a dressed mixed leaf salad.