Recipe: Crab cakes with a sweet chilli dip

PUBLISHED: 12:48 07 November 2016

EXG NOV 16 recipe starter

EXG NOV 16 recipe starter


Head chef Sam Duddell has been at Cricketers at Goldhanger for more than six months.

EXG NOV 16 recipe starter EXG NOV 16 recipe starter

He cut his teeth working at several Essex pubs and also a Greene King Restaurant. Once the previous chef left the Cricketers, Sam took over the running of the kitchen and now is creating his own menus.

‘Our chef’s pies are really popular. We never have the same one each week. So far my steak, Guinness and cheddar pie has been the most popular. What makes it all most worthwhile is the way the food looks and tastes as it leaves the kitchen, you just know the customer is going to be happy.’

Here Sam shares his recipe for a spicy crab cake starter...


500g of blue swimming crab meat

Half a red onion (finely chopped)

2 limes

200g of buttered mashed potato

A tbsp of chilli flakes

Oil for frying

Flour for dusting

A fresh, green baby leaf salad

Sweet chilli dipping sauce


Prepare your buttered mash potato. Then take the blue swimming crab meat and add the finely chopped red onion, the zest of both limes.

Next, mix the buttered mash with the table spoon of chilli flakes and blend them together well.

Shape into discs - look to take about the size of a golf ball of mixture and then flatten it.

Now flour all over and fry over a low heat in a small amount of oil until golden and crisp.

Serve immediately with a fresh green baby leaf salad and drizzle with sweet chilli dipping sauce.

Get the taste:

The Cricketers

33 Church Street



CM9 8#AR

01621 788 468


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