Crab Cakes with Charred Lime and Mint Sauce

Crab Cakes with Charred Lime and Mint SauceCrab cakes are not only delicious but are easy-to-make too. You can use tender crab meat in different forms and this one is one of the best ways to relish it. Crab cakes taste best when served with a unique sauce. We've added a lip-smacking mint sauce preparation to complement these meaty delights. You're free to substitute it with your preferred sauce. I've used peanut oil to shallow fry these crab cakes but you're free to use your preferred vegetable oil. Added garnishes are completely optional and can be omitted. Fish cakes can also be made in a similar manner. I often stuff these mouth-watering crab cakes in my morning sandwiches. Let's make these scrumptious and fulfilling crab cakes—right now!

Crab Cakes with Charred Lime and Mint Sauce
Crab Cakes with Charred Lime and Mint Sauce

Crab Cakes with Charred Lime and Mint Sauce

Savor these lip-smacking and easy-to-make crab cakes which are delicately shallow fried and are served with an equally delicious mint sauce to elevate the flavor.

Preparation Time: 20 minutes
Cooking Time: 15 minutes
Servings: 8 to 10 cakes
Nutrition: (per serving)
Calories: 219 calories
Fat: 14 grams
Carbohydrates: 9.5 grams
Sodium: 507 milligrams
Protein: 15 grams
Sugar: 1 gram

    Crab cakes ingredients:
  • 500 gm lump crab meat
  • 1-1/2 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1/3 cup mayonnaise
  • 1 medium-sized egg (lightly whipped)
  • 1 tsp lemon juice
  • 1/2 tsp garlic powder
  • pinch of cayenne pepper
  • pinch of ground black pepper
  • 1/5 cup parsley (chopped)
  • 3/4 cup panko breadcrumbs
  • salt to taste
  • 1/3 cup peanut oil for shallow frying
  • Mint sauce ingredients:
  • 1/2 cup mint leaves
  • 3 tbsp yogurt
  • 1 tsp white vinegar
  • 3 garlic cloves
  • 1/2 tsp olive oil
  • 1/2 cup water
  • salt to taste
  • Garnish ingredients (optional):
  • 8 lime wedges
  • 1/3 cup boiled peas
  • a small bunch of watercress and rocket lettuce
  • 1 tsp chili flakes
  • 2 tbsp extra virgin olive oil


  1. Blend all the mint sauce ingredients in a food processor and keep aside.
  2. In a large bowl, add whipped egg, mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, garlic powder, cayenne pepper, black pepper, and salt.
  3. Whip for a minute.
  4. Add crab meat, breadcrumbs, and chopped parsley to the bowl.
  5. Gently combine everything with a wooden spatula.
  6. Refrigerate for about 45 minutes.
  7. Divide crab mix into 8 or 10 equal parts.
  8. Gently shape each part into a patty.
  9. Refrigerate again for half an hour.
  10. Heat peanut oil in a nonstick pan on a medium flame.
  11. Shallow fry all the patties 3 to 4 minutes each side.
  12. Remove oil from the pan and quickly toss boiled peas and lettuce for a few seconds in the same pan with a pinch of salt.
  13. Grill lime wedges for a minute or two.
  14. In a serving plate, place 2 crab cakes in the center.
  15. Drizzle extra virgin olive oil around the cakes.
  16. Add chili flakes on top of olive oil.
  17. Place a spoonful of mint sauce beside the crab cakes.
  18. Garnish with grilled lime wedge, boiled peas, and lettuce.
  19. Serve immediately.