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The ultimate crab cakes


Makes: 8
Serves: 4
timePrep time: 30 mins
timeTotal time:
The ultimate crab cakes
Photograph by Dan Jones

The ultimate crab cakes


Makes: 8
Serves: 4
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
398Kcal
Fat
31gr
Saturates
13gr
Carbs
7gr
Sugars
0gr
Fibre
0gr
Protein
24gr
Salt
1.7gr

Debbie Major

Debbie Major

Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes
Debbie Major

Debbie Major

Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes

Ingredients

  • 400g fresh crab meat or 4 x 170g tins crab meat chunks, thoroughly drained
  • 40g cream crackers, crushed into very fine crumbs (a food processor is ideal for this)
  • 2 tbsp chopped curly parsley
  • 3 spring onions, trimmed and finely chopped
  • finely grated zest of ½ lemon, plus 1 tbsp lemon juice
  • 1 tbsp finely grated Parmesan
  • 2 tbsp mayonnaise
  • 1 medium egg, lightly beaten with a fork
  • 75g butter

Step by step

Get ahead
You can make the crab cakes to the end of step 2 a day ahead; chill.
  1. Put the crab meat and crushed crackers into a bowl. Gently mix in the parsley, spring onions, lemon zest and Parmesan. Add the mayonnaise, beaten egg and lemon juice. Season lightly and gently mix together.
  2. Shape the mixture into 8 patties, each about 7.5cm in diameter, put them onto a plate, cover and chill for at least 1 hour.
  3. Put the butter into a large frying pan and leave to melt over a low heat, then pour off the clear butter into a cup and discard the milky liquid left in the pan. Wipe the pan clean, return the clarified butter to the pan and leave to get hot over a medium heat.
  4. Fry the cakes for 2-3 minutes on each side until crisp, golden and heated through.
Chef quote
For a treat, use all-white crab meat in these delicate crab cakes, failing that, mixed white and brown crab meat or tinned work well, too.

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