Olive Magazine

Chilli and ginger crab cakes with watercress

Published: December 19, 2014 at 2:32 pm
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  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 2

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.

Nutrition:
NutrientUnit
kcal180
fat7.2g
carbs14.3g
fibre1.3g
protein14.8g
salt1g
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Try these chilli and ginger crab cakes, then check out our classic crab cakes, mini crab cakes, Singapore chilli crab and more crab recipes.

[embed]http://www.youtube.com/v/NPRemHnkWM8&hl=en&fs=1[/embed]

Ingredients

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

Method

  • 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.

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