Fragrant crab cakes

Healthy crabcakes flavoured with lemongrass, chilli and coriander served with a lime and sesame oil-dressed salad 

  • Prep:15 mins
    Cook:25 mins
  • Serves 1
  • Easy

Nutrition per serving

  • kcal 453
  • fat 24g
  • saturates 3g
  • carbs 29g
  • sugars 4g
  • fibre 5g
  • protein 28g
  • salt 1.7g


  • 1 potato (about 150g), cut into quarters
  • 2 lemongrass stalks, outer leaves removed, roughly chopped
  • small pack coriander, ½ the leaves picked to serve
  • 1 red chilli
  • 170g can white crabmeat, drained
  • 1 tbsp vegetable oil
  • 1 tbsp sesame oil
  • juice ½ lime, remaining ½ cut into wedges to serve
  • ½ cucumber, peeled into ribbons
  • large handful rocket


  1. In a small saucepan of boiling salted water, cook the potato for 15 mins or until soft. Drain, leave to steam-dry with the lid off, then mash.

  2. Meanwhile, put the lemongrass in a food processor with the coriander and chilli, and blitz to a rough paste. Put this in a large bowl with the crabmeat and cooled mashed potato. Season well and form into three large flattened cakes.

  3. Heat the vegetable oil in a nonstick frying pan over a medium heat. Fry the cakes for 4 mins each side or until golden and piping hot.

  4. Meanwhile, mix the sesame oil and lime juice in a bowl, seasoning to taste. Toss the cucumber ribbons and rocket through the dressing and serve on the side of the crab cakes with the lime wedges.

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