Chilli-spiced crab cakes

Step-by-step: Chilli-spiced crab cakes

Category: Main meal, Starter/snack | Serves: 2 as a supper or lunch

Prep time: 30 minutes | Cooking time: 30 minutes


175g (6oz) cold cooked mashed potatoes

175g (6oz) cooked white crab meat, flaked (fresh or canned)

2 spring onions, finely chopped

1 small fresh red chilli, deseeded and very finely chopped

1 tsp freshly squeezed lemon juice

2 tsp snipped fresh chives

2 tsp finely chopped fresh parsley

Freshly ground black pepper, to taste

Plain flour, for dusting

1 small egg, beaten

40g (1½oz) fresh wholemeal breadcrumbs

Lemon wedges, to serve

  1. Preheat oven to 200°C/180°C fan/gas mark 6. Line a baking tray with non-stick baking parchment; set aside. Put mashed potatoes, crab meat, spring onions, red chilli, lemon juice, chives, parsley and black pepper into a bowl; stir to combine.Putting ingredients into a bowl
  2. Using lightly floured hands, shape mixture into 4 round patties, each about 2cm (¾in) thick. Shaping mixture into round patties
  3. Brush each patty with beaten egg and coat in breadcrumbs, re-shaping if necessary. (Discard leftover egg and breadcrumbs.)Brushing each patty with beaten egg
  4. Place crab cakes on prepared baking sheet. Bake in oven for about 30 minutes or until nicely browned and crisp. Serve immediately with lemon wedges and cooked veg, such as carrots and broccoli florets.Chilli-spiced crab cakes

Nutritional information

Chilli-spiced crab cakes nutritional info