Panfried Crab Cakes with Sweet Chilli Dip

Panfried Crab Cakes with Sweet Chilli Dip

Crab Cakes

Prep time: 10-12 minutes
Cooking time: 13-15 minutes
Serves: 4


  • 300g white crab meat
  • 2 small sweet red peppers
  • Chopped coriander
  • 100g fresh breadcrumbs
  • 50g mayonnaise
  • 2 red chillies
  • 1 ltr white wine vinegar
  • 3 desert spoons honey
  • 3 balls glace stem ginger
  • Oil
  • Salt and pepper to taste



  1. Check crab meat for any bits of shell.
  2. De-seed the peppers and dice into a small dice then place in a bowl with the crab meat, 50g of breadcrumbs, coriander and mayonnaise.
  3. Mix all ingredients together, season and divide the mix into 8 equal balls (2 per portion)
  4. Roll the crab balls into some fresh breadcrumbs and shape them.
  5. Cut the chillies in half and remove the seeds. Slice the chillies into very thin strips and then chop finely.
  6. Add some oil to a pan when the oil is hot quickly stir fry the chilli until you can see the oil going a reddish colour.
  7. Add white wine vinegar and bring to boil.
  8. Add honey
  9. Cut stem ginger into slices and then strips then add this to vinegar and honey mix. Allow to reduce by half. The dressing should have thickened slightly so that it just coats the back of a spoon when it goes cold it will become a lot thicker so do not reduce too much.
  10. Pan fry the crab cakes so that they colour golden brown on both sides and serve immediately with the sweet chilli dip.    

**Recipe taken from **