Crab Cakes with Sweet Chilli Dipping Sauce

Celebrating the best of the seas around us! These crispy crab cakes with a sweet chilli dipping sauce are the perfect bite! Flaky crab meat mixed with zesty lime, ginger, and fresh herbs, fried to golden perfection, paired with a homemade sweet chilli sauce that’s spicy, tangy, and delicious!

Ingredients

Crab Cakes

400g white crab meat
200g cooked potato, riced
6 spring onions, sliced
1 small bunch chives, chopped
1 lime, juice and zest
1 egg yolk
Salt and pepper
25g plain flour
1 tsp ginger paste
Olive oil, for frying

For the sauce

200g caster sugar
50ml water
100ml white wine vinegar
1 green chilli, chopped
1 red chilli, chopped
1 small bunch mint, chopped
1 small bunch coriander, chopped

To serve

Watercress
Lemon wedges

Method

Print Recipe

To make the sauce bring the sugar, water and vinegar to the boil. Once the sugar has dissolved, set aside to cool and pop in the chillies when and the herbs once cooled.
Mix together the crab, potatoes, onions, ginger paste, chives, lemon and egg yolk and season. Dust your hands with flour and form into 8 rounds 10cm x 2 cm deep.
Heat a large non-stick pan, drizzle with oil and pop the fish cakes in and cook for 2 to 3 minutes on each side.
To serve, place 2 fishcakes per portion onto a plate, garnish with watercress lemon wedges and a spoonful of chilli sauce.

Ingredients

Crab Cakes

400g white crab meat
200g cooked potato, riced
6 spring onions, sliced
1 small bunch chives, chopped
1 lime, juice and zest
1 egg yolk
Salt and pepper
25g plain flour
1 tsp ginger paste
Olive oil, for frying

For the sauce

200g caster sugar
50ml water
100ml white wine vinegar
1 green chilli, chopped
1 red chilli, chopped
1 small bunch mint, chopped
1 small bunch coriander, chopped

To serve

Watercress
Lemon wedges

Method

To make the sauce bring the sugar, water and vinegar to the boil. Once the sugar has dissolved, set aside to cool and pop in the chillies when and the herbs once cooled.
Mix together the crab, potatoes, onions, ginger paste, chives, lemon and egg yolk and season. Dust your hands with flour and form into 8 rounds 10cm x 2 cm deep.
Heat a large non-stick pan, drizzle with oil and pop the fish cakes in and cook for 2 to 3 minutes on each side.
To serve, place 2 fishcakes per portion onto a plate, garnish with watercress lemon wedges and a spoonful of chilli sauce.