Crab Cakes

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These delicious crab cakes make a lovely light lunch or a delicious entrée.  Serve them with a dipping sauce of your choice, we suggest sweet chilli.


  • 250g white fish fillets (boneless)
  • 2 teaspoons Thai red curry paste
  • 2 teaspoons fish sauce
  • 1 egg, beaten
  • 2 teaspoons brown sugar
  • 1 clove garlic, crushed
  • 2 teaspoons lime rind, grated
  • 2 spring onions, chopped
  • 1/2 cup green beans, finely sliced
  • 170g can crab meat, drained
  • 3 tablespoons vegetable oil, for frying
  • 2 tablespoons coriander, chopped


Place fish fillets, curry paste, fish sauce, egg, sugar and garlic in a food processor.  Blend for around 20 seconds until mixture forms a thick paste.  Transfer to a mixing bowl, add lime rind, coriander, spring onions, beans and crab meat.  Form into balls (makes around 32).  Flatten each into a patty.

Warm oil in a frying pan over a medium heat.  Working in batches, fry cakes until golden on both sides – around one-two minutes each side.  Remove from pan and drain on paper towel.

Serve with a salad and a dipping sauce, e.g. sweet chilli.

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Written by Andrea


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