Marry Berry Lemongrass Crab Cakes with Cucumber and Radish Salsa Recipe

Marry Berry Lemongrass Crab Cakes with Cucumber and Radish Salsa is made with fresh white crabmeat, panko breadcrumbs, lemongrass paste, fresh ginger, mayonnaise, and sweet chilli sauce. This recipe creates zesty crab cakes with a refreshing, crunchy salsa. It takes about 40 minutes to prepare and serves 8 as a main or up to 40 as a canapé.

Marry Berry Lemongrass Crab Cakes with Cucumber and Radish Salsa Ingredients

For the crab cakes:

• 450g (1lb) fresh white crabmeat
• 150g (5oz) panko breadcrumbs
• 2 tsp lemongrass paste from a jar
• 2 tsp grated fresh root ginger
• 4 tbsp full-fat mayonnaise
• 2 tbsp sweet chilli sauce
• 1 egg, beaten
• 1 small bunch of coriander, leaves roughly chopped
• Sunflower oil, for frying

For the salsa:

• 2 tbsp sweet chilli sauce
• About 3 tbsp sunflower oil
• 1 tsp grated fresh root ginger
• ½ tsp lemongrass paste from a jar
• ½ large cucumber, peeled, deseeded and diced
• 6 radishes, thinly sliced into rounds
• 1 small bunch of coriander, leaves roughly chopped
• 4 spring onions, trimmed and sliced

How To Make Marry Berry Lemongrass Crab Cakes with Cucumber and Radish Salsa

1. Prepare the Crab Cake Mix: Check crabmeat for shells, then combine with 100g of breadcrumbs, lemongrass paste, ginger, mayo, sweet chilli sauce, egg, coriander, salt, and pepper. Mix and shape into 8 large or 40 small cakes.
2. Crumb and Chill: Crush remaining breadcrumbs to fine crumbs and coat the cakes evenly. Chill until needed.
3. Make the Salsa: Combine all salsa ingredients in a bowl and season to taste.
4. Fry the Crab Cakes: Heat sunflower oil in a pan over medium heat and fry cakes in batches for 2 minutes per side until golden. Drain on paper towels.
5. Serve with Salsa: Arrange crab cakes on a plate and serve with the salsa on the side.

Recipe Tips

• Prep Ahead: Uncooked crab cakes can be made a day in advance and chilled.
• Freeze for Later: Freeze uncooked cakes in a single layer; cook from frozen.
• No Lemongrass Paste? Use grated lemon zest as an alternative.
• For Canapés: Make mini cakes for bite-sized party snacks.
• Crush Panko for Finer Coating: This helps achieve a delicate crust.

What To Serve With Lemongrass Crab Cakes

These crab cakes pair well with a crisp green salad, lime wedges, or a light Asian noodle salad. They also make a lovely starter with a glass of white wine or sparkling water.

How To Store Lemongrass Crab Cakes

Refrigerate: Store uncooked crab cakes in the fridge for up to 1 day before frying.
Freeze: Freeze uncooked cakes flat on a tray, then transfer to a bag; fry from frozen as needed.

Crab Cakes Nutrition Facts

• Calories: 230
• Total Fat: 14g
• Saturated Fat: 2g
• Carbohydrates: 10g
• Sugar: 3g
• Protein: 15g
• Sodium: 390mg

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