Photo of Chilli crab cakes by WW

Chilli crab cakes

Points® value
Total Time
30 min
15 min
15 min
These lighter crab cakes are a healthier twist on the seaside classic


Calorie Controlled White Bread

4 slice(s)

Crab, tinned in brine

360 g, white crab meat, drained and broken into large flakes (3 x 170g tin)

Parsley, fresh

1 tablespoon(s), picked and finely chopped

Chilli flakes

½ teaspoon(s), level

Egg, whole, raw

2 large, raw, lightly beaten

Plain White Flour

20 g

New potatoes, raw

400 g, baby, larger ones halved

Olive Oil

2 tablespoon(s)


60 g


  1. Blitz the bread in a food processor to form breadcrumbs, then set aside.
  2. In a large bowl, combine the crab, parsley and chilli. Add half the egg and half the breadcrumbs, then season and mix until fully combined. Shape into 4 large patties and set aside.
  3. Put the remaining egg and breadcrumbs into a bowl each and the flour into a third. Whisk 1 tbsp water into the egg, and season the flour. Coat the crab cakes, one at a time, in the seasoned flour, then in the beaten egg and finally in the breadcrumbs.
  4. Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the potatoes in a large pan, cover with cold water, then bring to a boil. Cook for 10-12 minutes, until tender. Drain.
  5. Meanwhile, heat the oil in a large nonstick frying pan and fry the crab cakes for 2 minutes on each side, until crisp and golden. Transfer to a baking tray and bake in the oven for 6-8 minutes, or until piping hot throughout.
  6. Divide the rocket between plates. Serve the salad, fishcakes and potatoes with the extra chilli flakes scattered over the top.


Bulk up this meal by serving with boiled fresh corn on the cob