Lime and chilli crab cakes

30 minutes


  • 1 dressed crab, both brown and white meat
  • 300g of mashed potatoes
  • 1/2 red chilli, long, finely chopped – check for aroma and heat, if too hot discard seeds and membrane
  • 1/2 lime, juiced, with the other half cut into wedges
  • sea salt
  • black pepper, to season
  • 1 egg, whisked for dipping
  • coarse semolina, for coating the crab cakes
  • sunflower oil, for frying


In a large bowl, combine the mashed potatoes with the crab and chilli. Add the lime juice and mix well
Check for seasoning, then add salt as necessary along with a good grinding of black pepper. Divide the mixture into six, and make into little patties around one inch thick
In a shallow bowl, whisk the egg and spread the semolina out on a plate. Dip both sides of the patty in egg then coat with the semolina. Repeat for the rest of the cakes
In a frying pan, heat the oil to a high heat, brown eat cake for a minute on both sides and then cover and cook until hot, for around 4-5 minutes. Serve with tartare sauce