Chilli and Coriander Crab Cakes

cook 30 mins
  • 400 g (13 oz) fresh white crabmeat
  • 200 g (7 oz) raw peeled tiger prawns, roughly chopped
  • 1 tablespoon hot curry paste
  • 2 garlic cloves, minced
  • 1 red chilli, deseeded and finely chopped
  • 1 red onion, finely chopped
  • 4 tablespoons chopped coriander leaves, plus extra to garnish
  • 1 small egg, beaten
  • 100 g (3 1/2 oz) fresh white breadcrumbs
  • sunflower oil, for brushing
  • salt and pepper
  • lemon wedges
  • green salad
  • Put the crabmeat, prawns, curry paste, garlic, red chilli, red onion, coriander, egg and breadcrumbs in a food processor or blender. Season well, then blend for a few seconds until well mixed. Transfer to a bowl then, using your fingers, combine further to make a thick patty-like mixture.
  • Line a baking sheet with nonstick baking parchment and brush with a little oil. Using wet hands, divide the crab mixture into 12 equal portions and shape each one into a round cake. Transfer the crab cakes on to the prepared baking sheet, brush with a little oil and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 15–20 minutes or until lightly browned and cooked through.
  • Transfer on to 4 serving plates and serve with lemon wedges to squeeze over and a crisp green salad.
Like This? Try These
More on Food