Thai crab cakes with spring slaw

  • Preparation time: 20 minutes, plus chilling
  • Cooking time: 15 minutes
  • Total time: 35 minutes, plus chilling

Serves: 4


40g Waitrose Cooks’ Ingredients frozen spicy thai mix*
100g white crab meat
100g brown crab meat
50g soft white breadcrumbs
4 salad onions, finely sliced
1 egg, beaten
½ red cabbage, finely sliced
100g sugar snap peas, finely sliced
28g pack coriander, leaves torn
2 tsp sesame oil
1 tbsp fish sauce
1 tsp dark brown soft sugar
1 lime, juice, plus extra wedges to serve
1 tbsp sunflower oil

*Selected stores


1. Put the thai mix in a bowl with the crab meat, breadcrumbs, salad onion and egg. Stir until combined; season. Shape into 8 patties and put on a baking tray. Chill for 30 minutes to firm up.

2. Meanwhile, make the slaw. Mix the cabbage, sugar snaps and coriander in a large bowl. Whisk together the sesame oil, fish sauce, sugar and lime juice and toss through the slaw.

3. Heat the sunfl ower oil in a frying pan and fry the crab cakes, in batches, until golden (about 3-4 minutes on each side). Serve with the slaw and wedges of lime.