Home Recipes Thai Crab Cakes with Xmas Coleslaw

Thai Crab Cakes with Xmas Coleslaw

December 18, 2018

Try this yummy Thai Crab Cakes with Xmas Coleslaw recipeThese aromatic crab cakes are a real treat and surprisingly quick and easy to prepare and cook. Don’t worry if you can’t find any fresh crab meat. Frozen works just as well, or even the canned. 

Serves: 4
Prep Time: 20 minutes
Chill Time: 30 minutes
Cook Time: 10 minutes
Calories: 200kcals
Steps: 2


600g fresh white crab meat (or frozen and defrosted)
1 red chilli, sliced
5 spring onions, chopped
2 garlic cloves, crushed
A handful of coriander
2 tsp Thai fish sauce
2 tbsp extra light mayonnaise
Grated zest of 1 lime
1 tsp cornflour
Flour for dusting
Spray oil
Chopped coriander, to garnish

Xmas coleslaw:

200g red cabbage, shredded
¼ red onion, grated
100g cooked beetroot, cut into matchsticks
Seeds of ½ pomegranate
3 tbsp 0% fat Greek yogurt
2 tbsp extra light mayonnaise


1. Blitz the crab meat, chilli, spring onions, garlic coriander, fish sauce, mayonnaise, lime zest and cornflour in a blender or food processor until well combined. Divide the mixture into 12 portions and shape them into flattish round patties. Dust lightly with flour, then cover and chill in the fridge for 30 minutes to firm up.

2. Meanwhile, make the Xmas coleslaw: put the vegetables and pomegranate seeds in a bowl and mix together. Blend the yogurt and mayonnaise and stir into the coleslaw.

3. Lightly spray a non-stick frying pan with oil and cook the crab cakes, in batches, over a medium to high heat for 2–3 minutes each side, until crisp and golden brown. Use a spatula to turn them carefully.

4. Serve the hot crab cakes immediately with the Xmas coleslaw and a sprinkle of coriander.

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