What you'll need:

  • 100g white crab meat
  • 100g brown crab meat
  • 100g raw king prawns
  • 6 sliced spring onions
  • 1 tbsp cornflour
  • 1 tbsp good quality Thai curry paste (green or red)
  • Salt and pepper
  • 25g finely chopped fresh coriander
  • 7 tbsp sunflower oil for frying
Serves: 4



Into a food processor, put your crab meat along with the curry paste, the prawns, the cornflour and plenty of seasoning. Blend until combined, but don’t overblend - if it’s too smooth and loose, you won’t be able to form it into cakes.


Transfer the mixture to a big bowl, and stir in the coriander and spring onions. Dust a baking tray with some cornflour.


Take a golf ball sized piece of your crab mixture, and roll it in your hands until you have a neat ball. Flatten the ball slightly, and leave on your dusted tray. Repeat until you have twelve evenly sized crabcakes.


Lightly fry in sizzling-hot oil for around two minutes on each side, or until golden brown and cooked through. Serve with fresh salad, chilli jam, and lime wedges.

There you have it -- a quick and tasty recipe for Thai Crab Cakes that is sure to impress!

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