Chilli and ginger crab cakes with watercress

  • serves 2
  • A little effort

Homemade Thai crab cakes are quick and easy to make for a speedy midweek meal. Packed with crab, ginger, chilli and coriander, then served with watercress.


Try these chilli and ginger crab cakes, then check out our classic crab cakes, mini crab cakes  and more crab recipes.




  • red chilli 1, seeded and diced
  • ginger thumb-sized piece, peeled and grated
  • coriander ½ small bunch, chopped
  • white crab meat 200g
  • egg 1, beaten
  • fresh breadcrumbs 5 tbsp
  • olive oil
  • lemon 2, 1 cut into wedges to serve
  • watercress 150g
  • sweet chilli sauce to serve


  • Step 1

    Mix the chilli, ginger, coriander and crab meat, then stir in the egg and breadcrumbs and season. Mould into 8 patties. Fry the crab cakes in 1 tsp oil for 4 minutes on each side until golden and cooked through. Mix the lemon juice with 2 tsp olive oil and toss the watercress in the dressing. Serve with the crab cakes, lemon wedges and chilli sauce.

Nutritional Information

  • Kcals 180
  • Fat 7.2g
  • Carbs 14.3g
  • Fibre 1.3g
  • Protein 14.8g
  • Salt 1g