Spiced crab cakes with lemon & lime aïoli

Simple fishcakes made from delicate shellfish and Asian spices – coriander, sesame and chilli add a kick. Serve with a citrus mayonnaise

  • Prep:20 mins
    Cook:10 mins
    plus chilling
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 504
  • fat 40g
  • saturates 6g
  • carbs 20g
  • sugars 2g
  • fibre 2g
  • protein 16g
  • salt 1.4g


  • 100g white crabmeat
  • 2 spring onions, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • small pack coriander, leaves only, finely chopped, plus extra for serving
  • 2 tbsp sesame seeds
  • 50g fresh breadcrumbs
  • 1 large egg yolk
  • sunflower oil, for frying
  • plain flour, for dusting
  • 3 tbsp good mayonnaise
  • zest ½ lime (after zesting, cut ½ into wedges for serving)
  • zest ½ lemon, plus a squeeze of juice


  1. Combine the crab, spring onions, chilli and coriander in a large bowl. Heat a small frying pan and toast the sesame seeds. While they’re still hot, use a pestle and mortar to roughly grind, then tip into the bowl with the crab. Add the breadcrumbs, egg yolk and seasoning, and mix lightly. Shape into 6 patties and chill for at least 30 mins.

  2. For the aïoli, mix the mayonnaise, zests and a squeeze of lemon juice. Heat 0.5cm depth oil in a non-stick frying pan. Dust the crab cakes with a little flour and fry gently for 3 mins on each side until crisp and golden. Drain on kitchen paper. Serve the crab cakes with the zesty mayonnaise, wedges of lime and a few coriander leaves scattered over the top.

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