Crab cakes with mango, lime and chilli salsa

Serves: 2 Prepare & Cook:


  • 100g cooked white crab meat, shredded
  • ½ tsp Dijon mustard
  • zest and juice of 1 lime, plus extra wedges to serve
  • ½ mango, peeled and cubed
  • 1 small cucumber, cubed
  • ½ red chilli, deseeded and finely chopped
  • ½ bunch coriander, leaves picked and chopped, plus extra leaves to serve
  • 1 spinneysFOOD Free Range Egg, beaten
  • 2-3 tbsp ground almonds
  • 1 tbsp olive oil
  • 30g rocket, to serve


  1. Combine the crab meat, mustard, half the lime zest and juice in a bowl and season.
  2. Shape the mix into 4 equal-sized patties. Transfer to the freezer for 10-15 minutes, until firm.
  3. For the salsa, put the rest of the lime zest and juice, mango, cucumber, chilli and coriander in a bowl. Toss together and set aside while you finish preparing the crab cakes.
  4. Tip the beaten egg into a shallow dish and the ground almonds into another.
  5. Remove the patties from the freezer and, one by one, dip into the egg to coat, then dust lightly with the ground almonds.
  6. Set a non-stick pan with the olive oil over a medium heat.
  7. Add the patties to the pan and cook for 2-3 minutes on each side, turning every minute, until crisp and golden.
  8. Serve the crab cakes warm with the mango salsa, rocket, lime wedges and extra coriander leaves.

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