Spicy Crab Cakes & Asian Coleslaw


We made these crab cakes using two methods – the first (which we recommend!) is to take the time to finely chop all the ingredients and combine in a bowl. The other is to use a food processor and blitz all the ingredients except the crab and then one last quick blitz with the crab. This is less labour intensive but the first method is better and you get a more fluffy, textured crab cake.

The mistake we made is that the first batch all got eaten before we could get any photographs so if you make these, use the method below and yours will look and taste better than the ones pictured!


  • 400g white crab meat
  • 4 spring onions, very finely sliced
  • 1 red chilli, finely sliced
  • 1 tbsp fish sauce
  • 2 tbsp grated fresh ginger
  • 1 large handful coriander, finely chopped
  • 200g panko breadcrumbs
  • 1 egg, beaten
  • 2-3 tbsp mayonnaise Sesame oil


1. These are so simple they barely need a recipe! Combine all the ingredients except the breadcrumbs, egg and oil in a bowl. Mix well.

2. Shape into balls and flatten into cakes. Put the breadcrumbs on a tray and the beaten egg is a shallow bowl. Dip each crab cake in the beaten egg and then in the breadcrumbs.

3. In a large non-stick pan, heat the sesame oil and cook the crab cakes in batches over a medium heat – they will need around 2 minutes each side.  To serve, garnish with some freshly chopped coriander and a squeeze of lime. We made these with an asian coleslaw – we make it the same as regular coleslaw but add toasted sesame seeds and an asian vinaigrette.

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