Crab and Prawn Cakes | Hari Ghotra
4.1/5 rating (25 votes)

Crab and Prawn Cakes

Spiced Crab and Prawn Tikki

  • Heat Medium
  • Serves 6
  • Prep15 mins
  • Cook5 mins
Crab and Prawn Cakes

A delicious south Indian dish bursting with ocean freshness and oozing curry aromatics.

Hari says

I love a fish cake and this is essentially just that but a tiny bit more posh. The blend of crab and prawn gives these little cakes a warming sweetness and the chilli bite with lemon zing balances all the deliciousness out perfectly.

I like to make fish cakes with the kids too because they can get their hands in and really experience cooking how it should be which is all about getting messy and having fun.

These cakes would traditionally be cooked in a banana leaf so if you can get hold of one just wipe it clean and wrap up the cakes individually and place it in a frying pan to cook for 5 minutes.

I like to serve these up with lots of fresh flavours so something like my mango kachumber is perfect on the side as a fresh light lunch. But if you are really hungry try them all wrapped up in a naan (or some pitta) with my spiced tomato chutney, some fresh green salad leaves and even some spiced wedges - yummy!

  • Ingredients
  • Method
  • 200g prawns
  • 200g crab meat
  • 1 large potato, cooked until just soft & grated
  • 4 curry leaves, chopped
  • handful of fresh coriander leaves
  • mustard oil for frying
  • 1 tsp turmeric
  • 1 fresh chilli, finely chopped
  • ½ tsp Kashmiri chilli powder
  • 1 tsp garam masala
  • ½ tsp salt or to taste
  • juice from 1 lemon
  • 3 tbsp gram flour
  • 1 tsp chilli flakes


  1. Wash and roughly chop the prawns
  2. Mix these with the crab meat, cooked potato, curry leaves, garam masala, chopped chilli, coriander leaves, Kashmiri chilli and turmeric powder, lemon juice and salt.
  3. Wet your hands and form the mixture into 12 equal sized patties or tikki. If the mixture feels too wet you can add more cooked potato or some toasted gram flour.
  4. Heat oil in a frying pan.
  5. Place the gram flour onto a plate and sprinkle in a teaspoon of chilli flakes. Dust each one with the flour.
  6. Once the oil is hot place the cakes into the pan and cook through for 3 minutes, reduce the heat if required, then turn over and cook the other side. They should be crisp on the outside - they are delicate and can break up so be gentle with them. 

Nutritional information

Typical values* per Serving
Fat (g)7.0
of which saturates (g)0.6
Carbohydrates (g)6.5
of which sugars (g)0.4
Fibre (g)0.9
Protein (g)14
Salt (mg)1.1
*Based upon calculated values, supplied by The values here may not be 100% accurate because the recipes have not been professionally evaluated.

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Comments (10)

  • Nur


    02 April 2017 at 10:32 |
    Hi Hari,
    Do you pan fry them (shallow frying) or deep fry them? If I were to dip the patties in egg bath after coating with gram flour, will the taste be good?


    • Hari Ghotra

      Hari Ghotra

      02 April 2017 at 10:44 |
      Hi Nur These are really delicate so you could toast some gram flour and add to the mixture to help bind or you could add some mashed potato to help keep the shape. I like to shallow fry them, if you want to coat in gram flour with an egg wash that if fine too but be gentle because they may break up hope this helps. Hari


  • Pauline


    30 January 2017 at 16:03 |
    Can these be made in advance e.g. the evening before and stored in the fridge?
    Many thanks


    • Hari Ghotra

      Hari Ghotra

      31 January 2017 at 08:21 |
      Hi Pauline - they are best fresh and hot from the pan. You could do them in advance and reheat in the oven but I prefer them cooked fresh. Thanks Hari


  • me


    29 January 2017 at 12:16 |
    just a quick question, do you cook the patties for 3 minuites on each side or 1;30 on each side


    • Hari Ghotra

      Hari Ghotra

      30 January 2017 at 09:02 |
      Hi About 3 minutes each side until they are crisp. Hope this helps let me know how you get on. Thanks Hari


  • Aston Lamb-Bentley

    Aston Lamb-Bentley

    23 January 2017 at 14:13 |
    these were great, did them for my school cooking project and they were delicious-thanks!


    • Hari Ghotra

      Hari Ghotra

      23 January 2017 at 15:31 |
      Hi Ashton that's fantastic really pleased you enjoyed them Hari


  • Yes


    24 October 2016 at 07:49 |
    Hi Hari cooked these cakes yesterday but thought it would be better if you stated the size of the potato as ours was a bit too wet and fell apart, but what a TASTE. Maybe could explain what is done with the coriander as it doesn't say a word about it after the recipe. This is not a complaint think your website and blog are the best there is out there.


    • Hari Ghotra

      Hari Ghotra

      24 October 2016 at 08:10 |
      Hi Thank you so much for trying these - thank you for your feedback. I have made some amends to the recipe page to address these issues. They are very delicate little cakes and you have to be really careful with them. One think you can do if they feel to wet is add a little more cooked potato or a little toasted gram flour. Hope this helps Hari


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Hari Ghotra