Photo of Thai crab cakes with cucumber relish by WW

Thai crab cakes with cucumber relish

Points® value
Total Time
18 min
10 min
8 min
Serve these delicious and spicy delights with a crisp salad, as a filling main course.


Margarine, Soft

60 g

Plain White Flour

60 g, plain

Skimmed Milk

120 ml

Curry paste

90 g, preferably red Thai


2 medium, finely chopped

Crab, tinned in brine

340 g, in brine, drained

Breadcrumbs, fresh

120 g

Sunflower Oil

¼ teaspoon(s), for brushing


¼ individual, extra large, finely chopped


2 medium, finely chopped

Hot Pepper Sauce (Tabasco)

1 teaspoon(s)

Black bean stir fry sauce

160 g


60 ml


1 pinch, and freshly ground pepper


  1. Melt the margarine in a small saucepan, and then add the flour and cook for 1 minute. Remove from the heat, pour in the milk and beat until smooth. Return the pan to the heat and cook for a further 2 minutes, stirring frequently. Pile the thick sauce on to a plate and spread out to allow to cool.
  2. In a large mixing bowl, mix together the cooled sauce, Thai curry paste, half of the onion, crabmeat and breadcrumbs until well combined.
  3. Using floured hands, divide the mixture into 12 pieces and shape each one into a 5cm patty. Chill until required.
  4. Preheat the grill to a medium heat. In a bowl, combine all remaining ingredients except for black bean sauce and water to make the cucumber relish.
  5. Place the crab cakes on a non-stick baking tray and lightly brush each side of the cakes with a little sunflower oil. Grill the crab cakes for 3-4 minutes each side.
  6. Meanwhile, heat the black bean sauce with the water and season.
  7. Serve the crab cakes surrounded with crisp lettuce leaves. Serve the relish and sauce seperately.