Groucho Club crab cakes
4 as a starter
Easy
Prep:
Cook:
Barney Desmazery takes these simple crab cakes, seasoned with Thai spices and served with sweet chilli sauce, from the Soho club and into your dinner-party repertoire – best of all, they won't take long in the kitchen
Skip to ingredients
Showing items 1 to 3 of 6
- 200g mixed crabmeat
- 100g fresh breadcrumbsplus extra if needed
- 2 tbsp mayonnaise
- 1 tbsp Thai red curry paste
- small pack corianderroughly chopped, plus a few leaves to serve
- 1 limezested, 1/2 juiced
- bunch spring onionshalf sliced, half shredded
- 3 tbsp sunflower oil
- 1 carrotfinely shredded, to serve
- sweet chilli sauceto serve
Nutrition: per serving
- kcal335
- fat24g
- saturates2g
- carbs15g
- sugars3g
- fibre2g
- protein13g
- salt0.8g
Method
step 1
To make the crab cakes, tip the crabmeat, breadcrumbs, mayonnaise, curry paste, coriander, lime zest, juice and sliced spring onions into a bowl. Mix together until well combined – the mixture should be spoonable and not sloppy – this will depend on the ratio of brown crabmeat you use. If it’s too wet, add some more breadcrumbs to make it the right consistency.
step 2
Heat the oil in a frying pan. Divide the mixture into 4, shape into patties, then fry for 3 mins on each side until golden and crisp. If you are serving these as a canapé (which we did at the Groucho Club), you can simply fry tablespoons of the mixture to make mini cakes.
step 3
Scatter some carrot, the shredded spring onion and coriander leaves over the plate and serve the crab cakes on top with a pot of sweet chilli sauce on the side.
