Crab Cakes with Rocket & Chilli Dressing

This easy crab cake recipe is a delicious treat for the eyes as well as the palette. Crab cake with wild rocket


For the Crab Cakes:

400 g Fresh White Crabmeat
300 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 Oil
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


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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