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Ginger Lime Crab Cakes


  • 400g crab meat
  • 1/2 cup light mayonnaise
  • 2 spring onions, minced
  • 1 tablespoon diced fresh coriander
  • 1 tablespoon lime juice
  • 2 teaspoons minced fresh root ginger
  • 1/4 teaspoon of Tabasco
  • salt and black pepper, to taste
  • 2 eggs
  • 90g dried breadcrumbs
  • 4 tablespoons olive oil, divided


  1. In a large bowl, mix together crab, mayonnaise, spring onions, coriander, lime juice, ginger, Tabasco, salt and pepper. Shape into 12 cakes.
  2. In a shallow dish, lightly whisk eggs. Place breadcrumbs in another shallow dish. Dip cakes into egg then press into breadcrumbs to coat on all sides.
  3. In a large frying pan, heat 2 tablespoons oil over medium heat. Cook crab cakes in oil adding remaining oil as needed, for 2 minutes per side or until golden.