Crab Cakes


A moreish and very easy recipe for crab cakes that I put together while thinking of ways of using up some white crabmeat. I added various ingredients that were at hand for these crab cakes and despite some strong flavours in the mixture, the sweet flavour of the crab shines through – as indeed it should!

I added just a few sourdough breadcrumbs, along with a beaten egg, to help the crab cakes hold their shape as they cook and coat very lightly in a mixture of breadcrumbs and desiccated coconut. I am not a fan of adding flour and more breadcrumbs to a mixture such as this as the crab cakes do not need it and I did not want to detract from the crab itself. This recipe would also work well with tuna or raw prawns (finely chopped) instead of crab meat.

Although I made most of the mixture into patties, I made a few into small ball shapes which worked equally well.

These are great served hot as nibbles or canapés, either just spritzed with lime juice over the freshly cooked crab cakes or served with a garlic and lime mayonnaise to dip them into.

Recipe: crab cakes – makes about 25 small crab cakes

For the crab cakes:

  • 250g white crabmeat
  • 50g sourdough breadcrumbs
  • 2 spring onions, finely chopped
  • small handful fresh coriander, finely chopped
  • 1 chilli, finely chopped
  • 1 heaped teaspoon chilli jam
  • 1 tablespoon soy sauce
  • about 1 inch piece ginger, peeled and grated
  • 1 teaspoon toasted sesame oil
  • 1 large egg, beaten
  • juice and grated zest of half a lime
  • a few toasted cashews, roughly chopped

To finish:

  • 1 egg, beaten
  • About 5 tablespoons sourdough breadcrumbs mixed with 1 tablespoon desiccated coconut
  • vegetable oil for shallow frying
  1. Mix all of the crab cake ingredients together, taking care not to over-mix: you want clear chunks of crab in the final crab cakes rather than pâté!
  2. Taking a teaspoon of the crab mix at a time, shape into patties. Chill for about 30 minutes to firm up. NB: The crab cakes do not have to chilled before coating but it helps them hold their shape.
  3. Dip each crab cake into the beaten egg and then in the breadcrumb/coconut mixture. Dust off excess breadcrumbs and shallow fry for a couple of minutes on each side until golden brown.
  4. Bake for about 5 minutes: they will be cooked through but they should still be moist.
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