Crab Cakes – Broighter Gold Rapeseed Oil

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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 (beaten)
  • 1 tsp rapeseed oil
  • 150g breadcrumbs
  • 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.
  5. Allow to rest for at least 30 mins in fridge.
  6. Heat the butter and oil and fry the cakes until golden and crisp.
  7. Drain and serve with some chilli mayonnaise

Chilli mayonnaise:

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

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