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Crab Cakes Served with Chilli Sauce


Preparation Time
15 minutes + 1 hour chilling

Cooking Time
10 minutes

6 - 8

Allergy Information
Gluten Free, Wheat Free, Lactose Free, Dairy Free


  • 450g crabmeat
  • 2 tbsp. fresh chopped parsley
  • 40g gluten free breadcrumbs
  • 1 egg
  • 1 tbsp. good mayonnaise
  • 1-2 tsp. Dijon mustard
  • 1 tbsp. lemon juice
  • 1 tbsp. sweet chilli dipping sauce
  • Lucy Bee Himalyan Salt and Lucy Bee Whole Black Peppercorns, ground
  • Lucy Bee Coconut Oil for frying


  1. Mix the crabmeat, parsley and breadcrumbs together in a large bowl.
  2. Whisk the egg, mayonnaise, mustard, lemon juice, chilli sauce and Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns.
  3. Fold into the crabmeat mixture.
  4. Shape into 12 to 16 patties, put them on a plate, cover and leave to chill for at least an hour.
  5. Heat the Lucy Bee Coconut Oil in a large frying pan and cook the crab cakes for 2-3 minutes each side.
  6. Serve with the sweet chilli dipping sauce.

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