Chilli Crab Cakes
Chilli Crab Cakes
Try this quick and easy African-style crab recipe by Reza Mahammad from Reza's African Kitchen.
  • Difficulty Level Easy
  • Technique Frying
  • Preparation Time 10 minutes
  • Cooking Time 25 minutes
  • Yield 8 servings
  • Chilli Crab Cakes
  • 150 grams Potatoes
  • 4 tablespoons vegetable Oil, plus more to shallow-fry
  • 2 teaspoons black Mustard seeds
  • 1 teaspoon Fennel seeds
  • 8 Curry leaves, shredded
  • 1 Onion, finely chopped
  • ½ teaspoon Turmeric
  • 2 teaspoons root Ginger, grated
  • 2 teaspoons Garlic, ground to a paste
  • 2 green Chillies, finely chopped
  • 1 teaspoon Chilli powder
  • 600 grams white Crab meat, cooked
  • 1 Lime, juice & zest of
  • 2 tablespoons Chives, chopped or spring Onions
  • 1 tablespoon Coriander, chopped
  • Salt
  • Black Pepper, freshly ground
  • To Coat
  • 100 grams plain flour
  • 2 Eggs, lightly beaten
  • 250 grams Breadcrumbs, toasted & dried
  • Coriander & Yoghurt Dip
  • 80 Coriander leaves & stalks, roughly chopped
  • 3 Garlic cloves
  • 4 green Chillies
  • 2 Limes, juice of & zest of 1
  • 4 teaspoons caster sugar
  • 3 tablespoons yoghurt
  • Salt to taste
  1. Chilli Crab Cakes
  2. Boil the potatoes in their skins until cooked. Drain. Once they’ve cooled, slip off their skins and grate coarsely
  3. Heat the oil in a pan, add the mustard and fennel seeds. Once they begin to crackle add the curry leaves, onion and turmeric. Cook until the onion is soft and translucent
  4. Add the ginger, garlic and fresh chillies. Sauté for about a minute then add the chilli powder. Stir together and then add the crab meat. Stir-fry until all the moisture has been absorbed. Add some salt and remove from the heat
  5. Transfer the mixture into a bowl and add the potatoes, the lime juice and zest, the chives and the coriander. Combine well and season to taste. Allow to cool
  6. Put the flour, eggs and breadcrumbs into three separate bowls. Shape the crab mixture into eight cakes. Lightly dust each in flour, then dip into the egg and finally coat with the breadcrumbs
  7. Heat the oil for frying in a pan. Add the cakes in batches and fry for about 2 minutes on each side or until golden brown all over. Drain on kitchen paper and serve with Coriander & Yoghurt dip
  1. Coriander & Yoghurt Dip
  2. Put all the ingredients into a food processor and blitz until smooth and runny. Place into a bowl and adjust the seasoning. Refrigerate until required

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