Chilli & Ginger Crab Cakes with Peanut Dip

Cooking time
Serves2-4 people
Chilli & Ginger Crab Cakes with Peanut Dip

The perfect pre-dinner nibble, these crisp crab cakes are made with white Cornish crab stirred with fragrant coriander, chilli, lime and ginger then deep fat-fried till golden. A mouthwatering peanut butter sauce on the side for dunking makes them extra irresistible.


  • 2 garlic cloves
  • A thumb of ginger
  • 4 spring onions
  • A handful of coriander
  • 2 limes
  • 2 x 100g white crabmeat
  • 50g breadcrumbs
  • 1 tbsp plain flour
  • 2 eggs
  • Sea salt
  • 1 chilli
  • A handful of mint, leaves only
  • 1 tbsp peanut butter
  • 1 tbsp tamari
  • 1 tbsp vegan fischy sauce
  • Freshly ground pepper
  • 1 tbsp sugar
  • 1 ltr sunflower oil, for frying

Prep: 20 mins | Cook: 10 mins

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1. Peel and finely grate 1 garlic clove and half of the ginger into a large mixing bowl (save the remaining garlic clove and ginger for later). Trim the roots and any ragged greens off the spring onions then thinly slice the spring onions. Add the spring onions to the bowl. Finely chop the coriander stalks (save the leaves for later) and grate the lime zest. Add the coriander and zest to the bowl.
2. Scoop in the crab meat and tip in 50g breadcrumbs and 1 tbsp flour. Break in the eggs and add a good pinch of salt and pepper. Stir the mixture well with a fork, till the ingredients are combined and well mixed. Set to one side.
3. Peel and grate the remaining garlic and ginger into a smaller bowl. Finely chop the chilli (scooping out and discarding the white pith and seeds for less heat) and finely chop the coriander and mint leaves. Add them all to the garlic and ginger. Add 1 tbsp peanut butter, 1 tbsp tamari, 1 tbsp vegan fischy sauce and 1 tbsp sugar. Squeeze in the lime juice. Stir well to combine into a smooth dipping sauce, adding 1-2 tbsp cold water - if needed - to loosen.
4. Pour the oil for frying into a large, heavy pan and warm to 180°C (or warm the fat up in a deep fat fryer set to the right temperature). When the oil is hot, use two spoons to carefully drop spoonfuls of the crab mixture into the pan. Cook the crab cakes in batches for 3-4 mins, till golden and crisp, making sure not to overcrowd the pan.
5. When the crab cakes are cooked, use a slotted spoon to transfer them to a plate lined with kitchen paper to drain. Repeat till all of the mixture is used.
6. Serve the crab cakes straight away with the peanut dipping sauce on the side.
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