Crabcakes with Chilli Sauce

Handmade crab and potato patties seasoned with curry and coriander, served with a vibrant, spicy homemade lime and ginger sauce.

Seafood Appetiser Spicy Crab Pan-Fried

Estimated Nutrition

Calories

423.1

kcal / serving

1692.4 kcal total

Carbs

50.9g

per serving

203.6 g total

Fat

16.3g

per serving

65.2 g total

Protein

18.2g

per serving

72.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Caster Sugar

CondimentsSauces

tbsp

nam pla

Dairy

tbsp

Fruits

piece

Lime

juice and zest only

NutsSeeds

0.5

tsp

Curry Powder

medium

tbsp

Coriander

freshly chopped

tsp

Salt

to taste

tsp

Black Pepper

freshly ground, to taste

piece

Kaffir Lime Leaf

stalk

Lemongrass

finely chopped

clove

Garlic

OilsFats

tbsp

Vegetable Oil

Sesame Oil

Other

tbsp

Honey

clear

Seafood

250

White Crabmeat

flaked

Vegetables

250

King Edward Potatoes

peeled and cut into large chunks

0.5

piece

Green Chilli

large, de-seeded and finely chopped

tbsp

Red Onion

grated

piece

Red Chilli

roughly chopped

piece

Plum Tomato

roughly chopped

Ginger

roughly chopped

piece

Shallot

roughly chopped

Method

Serve crabcakes on a plate with the chilli sauce on the side.

Pour the purée into the rich caramel and stir well.

Blend the remaining chilli sauce ingredients together in a food processor to a smooth purée.

Melt caster sugar in a pan over medium heat until it forms a light brown caramel.

Fry patties in hot oil for 3-4 minutes per side until golden-brown and drain on kitchen towels.

Discard shell fragments from crabmeat, mix into potatoes, and shape into four round patties.

Stir in butter, cream, curry powder, coriander, chilli, onion, and seasoning then leave to cool.

Boil potatoes in salted water for 15 minutes until tender, drain, and mash until smooth.

Bring sauce to a boil, simmer for 5 minutes, then remove from heat to cool.