Thai Crabcakes with Coriander Salsa

    A nice simple starter that can also be enjoyed as a light lunch. fairly healthy too. This recipe makes 12 crab cakes which can be frozen if required.

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    • For the Crab Cakes
    • 397g/14Oz Potatoes peeled, finely chopped
    • 2 Cloves of Garlic, Peeled, Crushed
    • 6 Spring Onions, finely sliced
    • 2tbsp each of finely chopped coriander, mint and lemongrass
    • 1/4 tsp finely grated ginger
    • 397g/14Oz canned white crab meat, drained
    • 4 level tbsp extra light mayonnaise
    • low calorie cooking spray
    • lime halves to serve
    • For the Salsa
    • 1 red chilli, deseeded finely sliced
    • 4 spring onions, finely sliced
    • 6tbsp finely chopped coriander
    • juice and greater zest of 1 lime


    1. Boil the potatoes in a pan of lightly salted water for 15 min or until tender. Drain and return to the pan and mash until relatively smooth. move to a large mixing bowl adding the garlic, spring onions, chopped herbs, red chilli, ginger and crab meat, using your hands to mix together until well blended. And the mayonnaise and continue to mix
    2. Divide the mixture into 12 portions and form each one into a flat cake. Place on a non-stick baking tray lined with greaseproof paper, cover and chill for 6-8 hours or overnight. (Freeze now if freezing)
    3. Preheat the oven to 190c/Gas 5. when ready to cook.spray the cakes with cooking spray and bake for 15-20min or until golden brown and cooked through.
    4. While the cakes are cooking, make the salsa by combining the ingredients together in a bowl, set aside until needed.
    5. Remove crab cakes from the oven and serve immediately with salsa and lime halves.

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