Thai crab cakes with spring slaw
Waitrose and Partners

Thai crab cakes with spring slaw

A wonderfully fresh dinner, with a spicy Thai crab cake complemented perfectly by a fresh and crunchy slaw. They're great for leftovers too!

4 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare20 mins
  • Cook15 mins
  • Total time35 mins
  • Plusplus chilling

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  • 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


  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.


Typical values per serving when made using specific products in recipe


826kJ/ 197kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars1 rating