Crab cakes w. sweet thai chilli sauce

Hello hello! How’s your weekend goin?

I had my first high tea experience. Half price! I love baked goods, sandwiches and tea but the value for money part is pretty exciting yes?! You see,  ever since Hayley subscribed to these daily deal email alerts, you can imagine the non-work related email activity that ensued! High tea was one of them. We’ve still got a 35min ferry ride because “tickets are selling at 69% less the usual price”, Hayley has a half price facial… Wonder what’s in store this week at work.

Today I was in the right mindset to tackle something new — crab cakes! Turned out alright I think, it’s going to go into the nibbles section of the menu! They’re good for entertaining too! Taste so much better when warm tho. See below, adapted from Paula Dean’s recipe off Food Network. Her’s weren’t breadcrumbed but I love breadcrumbs so…

Crab cakes


450g crabmeat

1/3 cup crushed crackers like Ritz
1/2 onion + 2 clove garlic finely chopped
3 T mayonnaise
1 egg
1 teaspoon Worcestershire sauce
1 t dijon mustard
1/2 lemon, juiced
salt and pepper 
egg. lightly beaten
packet bread crumbs


  1. Fry garlic and onion until fragrant. Cool.
  2. Mix everything together except for flour, extra egg and breadcrumbs.
  3. Chill for 30 min.
  4. Shape into patties. Dust with flour. Dip in egg. Coated in bread crumbs.
  5. Heat oil in a large skillet over medium heat. Pan fry crab cakes on med heat, about 4 minutes ea side ot until golden brown.
  6. Keep warm in oven until serving.

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