You won't want to stop eating these extremely moorish mini crab cakes, complete with dip so you might have to make a few extra...

Love fish cakes? Why not try our Zesty Thai fish cakes recipe as well?


  • 2 crabmeat draines
  • 1 Red chilli roughly chopped
  • 1 Egg
  • 1 Lime zest and juice
  • 3 Spring onions roughly chopped
  • 2 Ginger peeled and roughly chopped
  • 15g Fresh coriander leaves picked and stems finely chopped
  • 60g Gluten-free breadcrumbs
  • Olive oil for brushing
  • 2tsp Fish sauce
  • 3tbsp Sweet chilli sauce


  • STEP 1

    Preheat the oven to 200°C/180°C Fan/Gas Mark 6. Put the crabmeat, chilli, egg, lime zest, spring onions, ginger, most of the coriander, half the breadcrumbs and 1 tsp fish sauce in a food processor. Blitz everything together until well combined. Divide the mixture into 12 and shape into mini crab cakes.

  • STEP 2

    Put the remaining breadcrumbs in a bowl and coat each crab cake in the breadcrumbs. Place the crab cakes on a lined baking sheet, brush the tops with oil and bake for 20 minutes until golden.

  • STEP 3

    Mix the lime juice, remaining fish sauce and sweet chilli sauce together in a small bowl. Serve with the baked crab cakes and garnish with coriander.

Recipe and image courtesy of Tesco