31 December 2012,02:54 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
15 minutes

Cooking Time :
25 minutes

Preparation Method :

  • Place the crabmeat in a bowl with the ground coriander, chilli, turmeric, lime juice, sugar, ginger, chopped coriander, lemon grass, flour and egg yolks. Mix together well.
  • Divide the mixture into 10-12 equal portions and form each into a small patty.
  • Dip each crab cake, first in the egg whites, then in the bread-crumbs, coat on both the sides. Place on a plate, cover and chill in the refrigerator until ready to cook.
  • Heat the oil in a large frying pan. Add the crab cakes in batches and cook for about 3-5 minutes on each side or until crisp and golden brown and cooked through.
  • Remove and drain on absorbent kitchen paper and keep warm while cooking the remaining cakes. Arrange on plates, garnish with lime wedges and serve immediately with salad leaves.


  • 250 grams white and brown crab meat
  • 2 teaspoon ground coriander
  • ½ teaspoon chilli powder
  • ¼ teaspoon ground turmeric
  • 1 tablespoon lime juice
  • ½ teaspoon soft light brown sugar
  • 1 inch piece fresh root ginger, peeled and grated
  • 3 tablespoon freshly chopped coriander
  • 2 teaspoon finely chopped lemon grass
  • 2 tablespoon plain flour
  • 2 medium eggs, separated, whisk the egg whites
  • 45 grams fresh white breadcrumbs
  • 50 ml groundnut oil
  • Lime wedges, to garnish mixed
  • Salad leaves, to serve

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