Chilli and ginger crab cakes with watercress

  • serves 2
  • Easy

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.





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