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Chilli and ginger crab cakes with watercress

Chilli and ginger crab cakes with watercress

Name: Chilli and ginger crab cakes with watercress
Total time: 30 min
Yield: Serves 2
Cuisine: Thai
Ingredients: 1 red chilli seeded and diced; thumb-sized piece ginger peeled and grated; ½ small bunch coriander chopped; 200g white crab meat; 1 egg beaten; 5 tbsp fresh breadcrumbs; olive oil; 2 lemon 1 cut into wedges to serve; 150g watercress; to serve sweet chilli sauce

Published: December 19, 2014 at 2:32 PM

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Serves 2

A little effort

Total time: 30 mins

A star rating of 5 out of 5.1 ratingRate

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Homemade Thai crab cakes are quick and easy to make for a speedy midweek meal. Packed with crab, ginger, chilli and coriander, then served with watercress.

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Alternatives

Complete the dish

Try these chilli and ginger crab cakes, then check out our classic crab cakes, mini crab cakes, Singapore chilli crab and more crab recipes.

[embed]http://www.youtube.com/v/NPRemHnkWM8&hl=en&fs=1[/embed]

Ingredients

Nutrition

1 red chilli

seeded and diced
thumb-sized piece ginger

peeled and grated
½ small bunch coriander

chopped
200g white crab meat
1 egg

beaten
5 tbsp fresh breadcrumbs
olive oil
2 lemon

1 cut into wedges to serve
150g watercress
to serve sweet chilli sauce

Nutrition: per serving

kcal180
fat7.2g
carbs14.3g
fibre1.3g
protein14.8g
salt1g

Method

step 1

Mix the chilli, ginger, coriander and crab meat, then stir in the egg and breadcrumbs and season. Mould into 8 patties. Fry the crab cakes in 1 tsp oil for 4 minutes on each side until golden and cooked through. Mix the lemon juice with 2 tsp olive oil and toss the watercress in the dressing. Serve with the crab cakes, lemon wedges and chilli sauce.

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