Asian Crabcakes with Fruit Chutney Recipe

Name: Asian Crabcakes with Fruit Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 225 grams crab meat white, cooked and drained; 8 each shrimp raw, shelled and chopped; 2 each scallions, spring or green onions sliced; 2 dash soy sauce, light; 2 each green chili peppers deseeded and chopped; 1 bunch cilantro leaves and stalks, chopped; 2 stalks lemongrass inner core finely chopped; 1 teaspoon fish sauce; 1 medium egg whites; 1 tablespoon cornstarch cornstarch; 1 x vegetable oil for frying; 1 slice pineapple finely diced; 1/2 each mangos diced; 1/2 each paw-paw diced; 1 inch ginger grated; 1 clove garlic minced; 1/2 small red onion diced; 2 tablespoons red wine vinegar; 1 tablespoon brown sugar soft; 1 x cloves, ground to taste; 1 x cumin ground, to taste

Servings: persons

225 grams crab meat white, cooked and drained
8 each shrimp raw, shelled and chopped
2 each scallions, spring or green onions sliced
2 dash soy sauce, light
2 each green chili peppers deseeded and chopped
1 bunch cilantro leaves and stalks, chopped
2 stalks lemongrass inner core finely chopped
1 teaspoon fish sauce
1 medium egg whites
1 tablespoon cornstarch cornstarch
1 x vegetable oil for frying
1 slice pineapple finely diced
1/2 each mangos diced
1/2 each paw-paw diced
1 inch ginger grated
1 clove garlic minced
1/2 small red onion diced
2 tablespoons red wine vinegar
1 tablespoon brown sugar soft
1 x cloves, ground to taste
1 x cumin ground, to taste

1
Chutney:
2
Put all ingrediants in a small pan and cook for 15 minutes on a low heat.
3
Stir regularly, until thickens to chutney constituency.
4
Don't let it darken too much.
5
Leave to cool and then chill.
6
Crabcakes:
7
Put first 8 ingrediants into a bowl and whisk.
8
Seperately, whisk the egg white and cornflour and fold into the mixture.
9
Shape into small cakes.
10
Shallow fry for 23 minutes on each side until golden brown.
11
Serve.

689

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 225 grams crab meat white, cooked and drained, 8 each shrimp raw, shelled and chopped, 2 each scallions, spring or green onions sliced, 2 dash soy sauce, light, and more.

Yes, Asian Crabcakes with Fruit Chutney falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Asian Crabcakes with Fruit Chutney

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions