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Chilli & Ginger Crab Cakes with Lime Crème Fraîche


45 minutes, plus chilling time.

These moreish mini crab cakes are flavoured with aromatic ginger, chilli and lime, then topped with colourful chilli and micro coriander. For even easier entertaining (and no waste) this Christmas, you can also purchase this recipe as Recipe Kit with all the ingredients pre-weighed and measured for you. Visit www.farmdrop.com/shop/recipe-kits for this recipe and many more.

11 Farmdrop products in this recipe


Here’s how you do it

  1. Finely chop the spring onions.
  2. Peel and finely chop (or grate) the ginger.
  3. Slice the chilli in ½ lengthways, remove the pith and seeds with a teaspoon, finely chop.
  4. Zest the lime then juice it - keep them separate, you’ll use the zest for the crab cakes and the juice for the crème fraîche later.
  5. In a bowl mix the crab meat, mayonnaise base, beaten egg, chopped spring onions, ginger, lime zest, ½ of the chopped chilli (reserving the rest for garnish), a big pinch of salt and some freshly ground black pepper.
  6. Put half the panko breadcrumbs into a flat bottomed bowl.
  7. Scoop a generous teaspoon of the crab mix at a time into the panko breadcrumbs and shake a little to cover, scooping breadcrumbs over the top. Once coated, gently shape into a patty and transfer carefully to a paper lined baking tray.
  8. Repeat until you’ve used all the crab mix, topping up the panko when needed.
  9. Chill the crab cakes in the fridge for at least 30 minutes to firm up.
  10. Meanwhile make the lime crème fraîche by adding a small squeeze of lime juice (it will loosen it so don’t add too much, it needs to be spoonable) and mix well. Chill until needed.
  11. Preheat the oven to 160℃/140℃ fan/320℉/Gas mark 3 and line a baking tray with greaseproof paper. Heat a generous amount of sunflower oil in a non-stick frying pan and fry the crab cakes in batches over a medium heat until golden brown on both sides - use a small spatula or fish slice to gently turn them, they’re fragile (using two will help you to turn the crab cakes more easily).
  12. Wipe out the pan between batches so the remaining panko crumbs don’t burn, and add more oil as needed.
  13. Transfer to the preheated oven and warm through for 5 minutes - if you prefer you can fry the crab cakes and chill on the baking tray until needed, then warm through for 5-7 minutes.
  14. Serve topped with a small dollop of the lime crème fraîche, a scattering of the reserved chopped chilli and micro coriander.


Crab cakes

  • 225g white crab meat
  • 40g mayonnaise
  • 10ml vegetarian ‘fish’ sauce
  • 2 spring onions
  • Small chunk ginger
  • 1 red chilli
  • 1 medium egg
  • Zest of 1 lime
  • salt and pepper*
  • 50g panko breadcrumbs
  • micro coriander
  • sunflower oil for frying*

Lime Crème Fraîche

  • 25g crème fraîche
  • A small squeeze lime juice

What’s in this recipe

Haye Farm

Organic Eggs (Medium)

1/2 Dozen


Growing Underground

Micro Coriander

1 Punnet (30g)




Simply Delicious Organic Mayonnaise

1 Jar (300ml)


Thai Taste

Vegan Fish Sauce

1 Bottle (180ml)



Panko Bread Crumbs

1 Box (180g)



Organic Ginger

1 Bag (120g)