Crab and coconut cakes with homemade sweet chilli sauce

Next time you have a party or need canapé inspiration, try these tasty morsels from The Hairy Bikers.


For the sweet chilli sauce
For the crab cakes
To serve

Preparation method

  1. For the sweet chilli sauce, pound the garlic and chillies to a paste using a pestle and mortar, then transfer to a saucepan with the remaining sweet chilli sauce ingredients and 100ml/4fl oz of water. Bring the mixture to the boil and continue to boil for five minutes, or until the mixture has reduced to a syrup-like consistency. Set aside to cool.

  2. For the crab cakes, in a mixing bowl mix together the crabmeat, breadcrumbs, coconut, egg, garlic, fish sauce, oyster sauce and white pepper. Knead with your fingers until thoroughly combined, then break off small pieces and shape them into mini patties.

  3. Heat the oil in a frying pan over a medium heat and fry the crab cakes, in batches if necessary, for 2-3 minutes on each side, or until golden brown and cooked through. Drain on kitchen paper.

  4. Serve the hot crab cakes on a bed of lettuce leaves, scatter over the coriander and serve with the chilli sauce on the side for dipping.

Less than 30 mins preparation time

10 to 30 mins cooking time

Serves 4-6

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