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Food Network SA

Chilli Crab Cakes

Key info

  • Difficulty
    › Easy
  • Prep time
    › N/A
  • Cook time
    › N/A
  • Serves
    › 8


150g potatoes
3-4 tbsp vegetable oil, plus more to shallow-fry
2 tsp black mustard seeds
1 tsp fennel seeds
8 curry leaves, shredded
1 onion, finely chopped
½ tsp turmeric
2 tsp root ginger, grated
2 tsp garlic, ground to a paste
2 green chillies, finely chopped
1 tsp chilli powder
600g White Crab Meat, cooked
1 Lime, juice & zest of
2 tbsp chives, chopped  or dpring onions
1 tbsp coriander, chopped
Black pepper, freshly ground

For the coating:

100g plain flour
2 eggs, lightly beaten
250g breadcrumbs, toasted & dried

For the Coriander and Yoghurt Dip:

80 coriander leaves & stalks, roughly chopped
3 garlic cloves
4 green chillies
2 limes, juice of & zest of 1
3-4 tsp caster sugar
2-3 tbsp yoghurt
Salt to taste

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