skye gyngell’s crab cakes with chilli oil

  • serves 6
  • Easy

These wonderful little crab balls with home-made chilli oil are served in Skye Gyngells’ Spring restaurant at Somerset House. A perfect starter or light lunch.





  • white crabmeat 600g
  • good-quality mayonnaise 200ml
  • lemon 1, halved
  • red chillies 2, seeded and finely chopped
  • fresh breadcrumbs 200g + 2 tbsp
  • oil for deep frying
  • salad leaves to serve

chilli oil

  • red chillies 2 medium, seeded and finely chopped
  • extra virgin olive oil


  • Step 1

    To make the chilli oil, put the chillies in a bowl, pour over 50ml olive oil, add a pinch of salt and stir everything together.

  • Step 2

    To make the crab cakes, put the crabmeat in a separate bowl, stir in the mayonnaise, and season with salt and pepper. Add a squeeze of lemon juice, the chillies and the 2 tbsp breadcrumbs, and mix well. Roll or spoon the mixture into 18 little balls (slightly larger than a golf ball) and toss in the breadcrumbs to coat. Chill for 30 minutes.

  • Step 3

    Heat a saucepan or wok 1/3 filled with oil until 170C (or when a breadcrumb dropped in sizzles and browns within 30 seconds). Gently lower the balls in batches into the oil for 2-3 minutes until they are golden brown, remove then drain on kitchen paper. Keep them warm in a low-temperature oven until you have cooked them all. Serve with salad leaves and chilli oil.

Nutritional Information

  • Kcals 615
  • Carbs 30.3g
  • Protein 25g
  • Fat 43.5g
  • Salt 2.2g
  • Saturates 6.1g
  • Fibre 1.2g