If you love crab, you’ll love these little tasty and light patties. The lime and lemongrass bring a freshness and a zing that will tickle your tastebuds, nourish your body and have your friends asking for the recipe.

SERVES:  2-4 PREP TIME:  15 mins COOK TIME:  10 mins


  • 100g fresh crab meat
  • ½ red chilli, deseeded and chopped
  • ½ lemongrass stalk, finely sliced
  • ½ bunch coriander, roughly chopped
  • 2 whisked egg whites
  • 1 whole egg
  • Ground black pepper
  • ½ tablespoon olive oil for frying
  • 1 lime for serving


  1. Combine all the ingredients except the lime in a bowl.
  2. Warm the olive oil in a large frying pan over a medium heat, gently spoon dollops of the mix into the pan and fry for 3-5 minutes.
  3. Turn the cakes over and cook through for a few more minutes until beginning to brown/crisp.
  4. Just before serving squeeze a little lime juice on top or serve with a wedge of lime.

Inspiration and top tips

  • Serve with salad and/or vegetables as a main meal or make into little balls for canapés with a chilli jam for dipping
  • Suitable for freezing and brilliant for picnics and lunch boxes
  • Try making with white fish and additional vegetables.

Dietary Requirements 

Gluten Free  |  Dairy Free  |  Sugar Free  |  Yeast Free  |  Soy Free  |  Nut Free  

Filed under

Dairy freeGluten free

  • By Candida Scott Knight, Film and TV Director

    Londoner who’s lived in California and New York. Film Maker, mother of 2 boys, endlessly curious about people and life.

  • Photography: Natalie Hawthorne

    Passionate cook and photographer