Crab cakes are light but indulgent as well as surprisingly easy to make. The classic American crab cake can be varied using more exotic flavour combinations like Martin Wishart's crab cakes below or Vineet Bhatia's South Indian crab cake with crab chutney.
The ‘cock’ or male crab yields more white meat than the ‘hen’ or female crab.
Ingredients
Metric
Imperial
- 450g of white crab meat
- 2 eggs
- 100g of breadcrumbs
- 1 bunch of spring onions
- garlic cloves, crushed
- 2 tbsp of soy sauce
- 1 tsp fish sauce
- 1 tsp salt
- 1 pinch of pepper
- 1 lime, juiced
- 4 tbsp of vegetable oil
1
Put the crab meat to a bowl and check carefully for any pieces of cartilage or shell
2
Add the rest of the ingredients apart from the vegetable oil to the bowl
3
Use your hands to mix the ingredients together
4
Divide the mixture into even portions and shape into round, flat cakes
5
Lightly coat the cakes with flour and place the crab cakes on a lined baking tray
6
Heat the vegetable oil in a large non-stick frying pan on a medium heat and cook the cakes for 3–4 minutes on each side until golden brown
Serving suggestions
These crab cakes make a great starter served with a simple green salad garnish or make smaller ones for a canapé.
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