Crab Cakes with Rocket & Chilli Dressing


Serves 4



For the Crab Cakes:


600 g Fresh White Crabmea

400 g floury (Maris Piper) Potatoes, cooked, mashed and allowed to cool

3 inch Fresh Ginger, peeled and grated finely

2 Limes, juice only

3 Tbsp Coriander leaves, chopped

1 Tbsp Rapeseed Oilk

Sea Salt & Freshly Ground Black Pepper


For the Salad:


2 Red Chillies, deseeded and chopped finely

75 g Caster Sugar

75 ml White Wine Vinegar

75 ml Water

75 g Rocket leaves

50 g Sweet Corn kernels, drained and rinsed

6 Spring Onions, sliced finely


How to cook


For the Crab Cakes:


Place the Crab, Potato, Ginger and Lime juice in a bowl and mix thoroughly

Add the Coriander and season to taste. Mix well

Roll golf ball sized pieces of the Crab mixture and form it into a flat patty shape. Repeat until all mixture used

Heat a large frying pan until hot. Add the Rapeseed Oil. Fry the Crab Cakes on both sides until golden brown and heated through

Set aside on kitchen paper and keep warm


For the Salad:


Place the Chillies, Sugar, Vinegar and Water in a saucepan over a medium heat and bring to the boil

Reduce the heat and simmer for 5 minutes to make the dressing

Place the Rocket leaves, Sweetcorn and Spring Onions in a bowl and mix gently

Add a little dressing and stir to coat


Place the salad on a serving plate and top each with the Crab Cakes

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