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Crab Cakes

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Crab Cakes


  • 450g Crab meat
  • 2 spring onions finely sliced
  • 2 tbsp chopped parsley, coriander or dill
  • Grated zest and juice of 1 lemon
  • 1 egg mixed
  • 1 tsp rapeseed oil
  • 150g bread crumbs
  • ½ red pepper finely chopped
  • ½ tsp paprika
  • 1 egg yolk
  • 25g butter


  1. Mix together the crab meat, 50g bread crumbs, spring onions, red peppers , herbs, paprika and lemon.
  2. Add the eggs and bind together.
  3. Spread the remaining 100g breadcrumbs on a plate.
  4. Shape the cakes into small rounds and coat well in the breadcrumbs on to a plate.
  5. Allow to rest for at least 30 min in fridge.
  6. Heat the butter and oil and try the cakes until golden and crisp.
  7. Drain and serve with some chilli mayo

Chilli mayo

  1. Blend ½ jar of grilled peppers with 1 deseeded chopped chilli
  2. 1 clove of garlic, 1 dsp rapeseed oil, 1 dsp lemon juice, ½ tsp paprika and a dash of tobacco.
  3. Mix this with 125ml mayo and 1 finely slice spring onion.

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