DSCN1236This recipe has the fresh and spicy flavours of Thailand.  I like to decorate the crab cakes with chilli flowers which add an elegant touch to this dish.


2x170g can white crab meat, or fresh crab meat (preferable in large chunks)

2 spring onions, trimmed and finely chopped

1 small fresh red chilli, deseeded and finely chopped

30g fresh white breadcrumbs

2 tbsp. chopped fresh coriander

finely grated rind of 1//2 lime

1 egg, beaten

salt and freshly ground black pepper

plain flour, for dusting

3 tbsp. sun flower oil

hot chilli sauce to serve


1-  Drain the crab meat thoroughly, then pat it dry with kitchen paper to remove any excess liquid, so the mixture will not be too moist.

2-  Put the sprig onions, chilli, breadcrumbs, coriander, and lime rind in a medium bowl.  Mix together and gently stir in the crab meat, without breaking up the chunks too much.

3-  Stir some of the egg, until the mixture is the right consistency, and season with salt and pepper.  Divide the mixture into 8 equal-sized portions and shaped into crab cakes.  Chill for about 1 hour.  Lightly dust each crab cake with a little flour.  Shake excess.

4-  Heat 3 tablespoons of the oil in a frying pan.. Fry the crab cakes on  a medium heat for 2 to 3 minutes on each side or until they are golden brown and heated through, adding more oil if needed.

5-  Serve the crab cakes with chilli sauce on the side.



1/3 cup white vinegar

1/2 cup sugar

1 teaspoon ground salt

1 long red chilli, pound finely

1 tablespoon garlic, pound finely


1-  In a pot, mix sugar, vinegar, ground salt, chilli, and garlic together over low heat.

2-  Stir until boiling and thick, aproximately 5 minutes.  Seat aside  and transfer to a serving bowl.


– to make the chilli flowers, you will need a pair of rubber gloves, a sharp knife and deep bowl with of ice-cold water.

– Put on the pair of rubber gloves, hold the chilli firm in a cutting board, make a cut from the tip of the chilli to the base.  Do not cut trough the entire chilli.  Keep turning the chilli and remember you are making the petals of a flower.

–  Put the flowers in iced-cold water and keep in the refrigerator.  The petals will open and curl.

– Use a paper towel to dry them and place them on top of the crab cakes before serving.


–  Do not buy any dipping sauce from supermarkets, this sauce is simply delicious and soooo easy to make.  Give it a go.

– On a lightly floured surface, shape the mixture into flat cakes, gently patting them with your fingers.

– Chill the cakes before you fry them.  This is a MUST.



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s