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Side Dishes

Masala Crab Cakes

These crab cakes originate from the southern coast of Western India and here they are mixed with a firm white fish to give a spicy, flavoursome cake that is a great starter or could make a light lunch when served with a salad.

Makes 12

Difficulty
Easy
Preparation Time
Less than 15 minutes
Cooking Time
Less than 30 minutes
Other Time
Chilling time. See method
vegetarian logo48
Spice rating
Medium
Bob's  Kitchen Recipe Card

Ingredients to make 12

  • 200g
    Fresh white crabmeat
  • 200g
    White fish fillet, roughly chopped
  • 2
    Garlic cloves, peeled and crushed
  • 1
    Fresh red chilli, deseeded and finely chopped
  • 4 tbsp
    Red onion, peeled and finely chopped
  • 1
    Egg, beaten
  • 4 tbsp
    Chopped coriander leaves, plus a little to garnish
  • 1 tbsp
    Mild curry powder
  • -
    Salt and freshly ground black pepper
  • -
    Low calorie cooking spray

  • To Serve

  • -
    Low fat natural yogurt
  • -
    Red pepper, finely chopped
  • -
    Lemon wedges

Approximate Times

  • Preparation :
    Less than 15 minutes
  • Cooking :
    Less than 30 minutes
  • Other :
    Chilling time. See method

Method

  1. Place the crabmeat, white fish, curry powder, garlic, red chilli, red onion, coriander and egg into a food processor. Season well and blend for a few seconds until well mixed. Transfer to a mixing bowl and, using your fingers, mix well. Cover and chill in the fridge for 5-6 hours (or overnight if possible) to allow the mixture to firm up and let the flavours combine.
  2. Preheat the oven to 200°C/Fan 180°C/Gas 6.
  3. Line a baking tray with baking parchment and spray with low calorie cooking spray. Divide the crab mixture into 12 portions and shape each one into a "cake".
  4. Place on the prepared baking sheet and bake for 20-25 minutes or until lightly browned and cooked through. Serve immeadiately garnished with the coriander and lemon wedges, with the yogurt on the side to dip into.