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Asian Crab Cakes


This could actually be one of my favourite things to eat. I absolutely love the American, Maryland crab cakes which don’t contain any potato, instead they add a few crumbs from crackers to help absorb any moisture. Here I have added a few breadcrumbs to do the same job and given them an Asian vibe. Ready in under 15 minutes, these gorgeous crab cakes will not disappoint.





Serves 2



Crab cake mix⠀

200g fresh white crabmeat⠀

1 red chilli, deseeded and finely chopped⠀

1 spring onion trimmed and finely chopped⠀

1 thumb sized piece of ginger grated ⠀

1 tablespoon chopped coriander⠀

50g white breadcrumb⠀

1/2 whisked egg

Dipping sauce ⠀(optional)

1 red chilli finely chopped ⠀

1 teaspoon chopped coriander ⠀

Tablespoon soy sauce ⠀

1 tablespoon honey⠀

Juice half lime ⠀



Mix together the crab cake ingredients in a bowl until the ingredients are evenly distributed. Try not to break up too many lumps. Make 4 fairy flat patties. Place in the fridge for 10 minutes to firm up.⠀

Mix the dipping sauce ingredients together and set aside. ⠀

Carefully pan fry the crab cakes in ground nut oil using a non stick pan, until golden on each side. Roughly 3 minutes per side. ⠀

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