Crab Cakes

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 to two minutes each side.  Remove from the pan and drain on paper towel.

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