Archive of BBC Food Recipes

Spicy crab cakes

Prep time less than 30 mins
Cook time less than 30 mins
Serves 2-4
Grated beetroot, coriander, spices and desiccated coconut combine with tinned crabmeat to make this stunner of a recipe.


  1. Mix all the ingredients together in a bowl, except the oil and salad. Make small patties with the mixture using your hands.

  2. Add the rapeseed oil to a non-stick pan.

  3. Shallow fry the patties for 2-3 minutes on each side. You may have to cook them in batches.

  4. Remove the patties from the pan and transfer them to a plate lined with kitchen paper to drain any excess oil. Serve with salad.


  • 340g/12oz tinned white crabmeat (about 2 tins)
  • 1 tsp red Kashmiri chilli powder
  • 2 tsp garam masala
  • 1 tsp grated garlic
  • 1 tsp grated fresh root ginger
  • 1 red onion, chopped
  • 4 tsp chopped fresh coriander
  • 50g/1¾oz grated beetroot
  • 4 tsp plain flour
  • 4 tsp desiccated coconut
  • 4 tsp white poppy seeds
  • salt, to taste
  • 4 tsp rapeseed oil
  • salad, to serve

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