Home Recipes

Thai Crab Cakes (to serve 2)

We usually do this as a starter, using fresh lime leaves from a Chinese supermarket.  They freeze well.


450g (1lb) crab meat, thawed
6 kaffir lime leaves, finely chopped, or 1 stalk of lemon grass, finely chopped
1 teaspoon fish sauce (nam pla)
A fistful of coriander leaves
2 heaped tablespoons mayonnaise
2 small hot red chilli peppers, roughly chopped (or more if you like it hot)
3 spring onions, roughly chopped
75g (3oz) fresh white breadcrumbs
oil for deep frying

If using lemon grass, use only the freshest and greenest parts, discarding the outer leaves which are sometimes quite dry.  Throw the lot, except the oil, into a food processor and whiz till mixed.  Don’t whiz to a sludge.  It can be mixed by hand but chop the chillies, onions and coriander leaves finely.  Chill for 15 minutes or longer if you have the time.

Shape the mixture with your hands into flat patties about 5cm/2inches in diameter.  That will  about 12.  Dust them with a little flour, then fry them in shallow hot oil until crisp, about 3-4 minutes on each side.  Garnish with coriander if desired.

This recipe is from The 30-minute Cook by Nigel Slater.

Home Page
Recipe Index