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Laksa Crab Cakes (Contributed by Lee Yee Lin)

INGREDIENTS (Makes 8 Crab Cakes)

2MAAW 220g Dry Laksa Rempah (Use ½ packet)
500 grams of Crab Meat
4 Prawns, sliced in half
2 Potatoes, mashed
1 Egg
8-10 Saltine Crackers
1 Lemon
Mayonnaise for seasoning
1 clove Garlic, chopped
1 inch Ginger, grated
Rock Salt
Fish Sauce


  1. Combine 2MAAW Dry Laksa Rempah, egg, mayo, salt and fish sauce and mix well
  2. Add in the lemon juice followed by the crab meat, crushed saltines crumbs (OR) mashed potatoes and using a spatula, gently fold it in
  3. Let it set in the fridge for at least 30 minutes
  4. Once that is done, take it out from the fridge and scoop about 1/3 cup amount and mould it into a round shape with your hands
  5. Add in the prawn, dries laksa leaves on the top followed by brushing it with butter
  6. Preheat oven to at least 230 degrees and depending on the thickness of your crab cake, let it bake for 13-15 minutes

Hot tip: Another option is to pan fry this yummy goodness! But if you do, remember to flatten it out a bit more so that you can cook it through and it comes out nice and crisp.