Coriander and Chilli Crab Cakes with Salsa
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  • Prep time 20 '
  • Total time 55 '


  • 1 red chilli including seeds, finely diced
  • 0.5 bunch coriander, chopped
  • 400 g cooked white crab meat
  • 100 g cooked brown crab meat
  • 75 g Philadelphia Original
  • zest of 2 limes
  • juice of 1 lime
  • 1 clove garlic, grated
  • 50 g Japanese breadcrumbs
  • 150 g polenta or cornmeal
  • salt
  • pea shoots, to serve
  • Pineapple salsa:
  • 0.5 super sweet pineapple
  • 1 large red chilli
  • 0.5 bunch coriander
  • 10-12 mint leaves
  • zest of 1 lime
  • juice of 2 limes
  • flaked sea salt, to serve


  • To make the pineapple salsa, peel, core and finely dice the pineapple. Roughly chop the chilli with seeds left in along with the coriander and mint; add to the pineapple along with the zest and juice of the limes. Leave to marinate for 30 minutes.
  • To make the crab cakes, mix the chilli, coriander, white and brown crab meats. Add the Philadelphia with the lime zest, juice and grated garlic. Season well and add the breadcrumbs. If the mixture looks a little wet, add more breadcrumbs.
  • Mould the mixture into 12 evenly sized balls and roll into little patties. Roll the crab cakes in the polenta or corn meal, flatten and shallow fry until golden brown. Sprinkle with flaked sea salt, serve with the pineapple salsa and garnish with pea shoots.


Nutritional Information

Typical values Per recipe
Energy 7429.0 kj
Energy 1774.0 kcal
Fat 69.2 g
Carb 168.4 g
Protein 125.6 g