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Spicy Crab Cakes

Diabetic.Foodie's picture
  Crabmeat 12 Ounce (375 Gram, Fresh / Canned)
  Potatoes 8 Ounce, peeled, cooked and mashed (250 Gram)
  Thai green curry paste 1 Tablespoon
  Chopped fresh coriander 3 Tablespoon
  Spring onions 1 Bunch (100 gm), finely sliced
  Lemon 1⁄2 (Use Grated Zest And Juice)
  Flour 1 Tablespoon (For Coating)
  Eggs 2 , beaten
  Fresh white breadcrumbs 5 Ounce (150 Gram)
  Oil 3 Tablespoon

In a large bowl, mix together the crab, mashed potatoes, curry paste, coriander, spring onions, and lemon zest and juice.
Form the mixture into 18 cakes, each about 1cm 1/2inch thick.
Coat the cakes in the flour, then in the egg, then in the breadcrumbs.
Heat the oil in a non-stick frying pan and fry the crab cakes over a medium heat in batches until golden, turning them once or twice in the oil.

Recipe Summary

Main Dish

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Average: 4.3 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1535 Calories from Fat 559

% Daily Value*

Total Fat 67 g103.3%

Saturated Fat 10.1 g50.5%

Trans Fat 0 g

Cholesterol 757.1 mg252.4%

Sodium 3888.4 mg162%

Total Carbohydrates 146 g48.8%

Dietary Fiber 16.4 g65.8%

Sugars 17.5 g

Protein 93 g186.9%

Vitamin A 90.7% Vitamin C 284.8%

Calcium 78.1% Iron 67.1%

*Based on a 2000 Calorie diet


Spicy Crab Cakes Recipe