Thai Crab Cakes with Shony

Thai Crab Cakes with Shony

Try adding Shony seaweed to these deliciously light crab cakes to create a quick and healthy meal.  

Serves 2
Time 15 mins prep, 10 mins cooking 

If you've had a weekend of heavy eating, this recipe by blogger and chef Helen Westwood is a nice light one to try.  Don't be put off by the crab meat - if you can't find fresh crab you can always use tinned.


  • 1 tsp Shony
  • 1 cup fresh or canned crab meat
  • 1 cup mashed potato
  • 1 egg
  • 1 garlic clove, finely chopped
  • 2 tbsp of bread crumbs
  • 1 level teaspoon of thai green curry paste


  1. Mix all the ingredients together in a bowl.
  2. Shape into 4 crab cakes using your hands.
  3. Fry in olive oil until hot and cooked, turning once to brown both sides.
  4. Serve with a green salad, orange slices and tomatoes. 

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