Mini-crab cakes with coconut and coriander paste

For a deliciously tasty snack or party nibble, try Merrilees Parker's tasty crab patties, topped with zingy fresh coriander paste
By Merrilees Parker
Mini-crab cakes with coconut and coriander paste
  • Rating:
  • Serves: makes about 20
  • Cook Time: 10 minutes
  • Prep Time: 25 minutes plus at least 1 hr chilling
  • Effort: easy


For the crab cakes

  • 375 g fresh crab meat, any moisture squeezed out
  • 4 spring onions, very finely chopped
  • 1 tsp chopped ginger
  • 2 red chillies, de-seeded and finely chopped
  • 1 eggs
  • 2 tbsp soured cream
  • 200 g fresh white breadcrumbs
  • 4 tbsp sunflower oil
  • 1 pinches black pepper

For the coconut and coriander paste

  • 1 clove garlic, peeled
  • 25 g fresh coriander, chopped
  • 2 tbsp mint leaves
  • 1 tbsp fresh lime juice
  • 1 small Hass medium avocado
  • 30 ml coconut cream


1. To make the crab cakes, carefully fold together the crab meat, spring onion, ginger, chillie, egg and soured cream in a bowl. When well mixed add 55g of the breadcrumbs, season generously with salt and freshly ground pepper and mix again. 2. Form the crab mixture into 20 small patties and place on a lined tray. Refrigerate for at least 1 hour. 3. Meanwhile to make the paste, place the garlic, coriander, mint and lime juice in a blender and blend until the ingredients forms a paste. Next, peel and chop the avocado. Add the coconut cream and the avocado to the paste and pulse blend into a rough paste. Place in a bowl, cover and chill until you are ready to serve. 4. When the crab cakes are well chilled, coat each one in the remaining breadcrumbs. 5. Heat a heavy-based frying pan. Add two tablespoons of sunflower oil and then fry half the crab cakes for about one minute each side. Keep warm whilst you cook the remaining batch. 6. To serve, put the freshly fried crab cakes on a platter and top each one with a teaspoon of coconut and coriander paste.

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