Crab cake recipe

Crab cakes

This is an American classic, incredibly simple and delicious, well worth making for a starter or light lunch. Be flexible with flavours: if you like chilli, make the crab cakes hot, or add a little curry powder to give them a spicy kick. Just follow the basic recipe and make them your own.

Makes 8


250g fresh hand-picked white crabmeat

45g fresh breadcrumbs

a pinch of ground mace

a pinch of white pepper

a pinch of grated nutmeg

a pinch of English mustard powder or 1 teaspoon English mustard

a small handful of chopped parsley

1 egg, beaten

about 3 tablespoons plain flour for coating

2–3 tablespoons vegetable oil for frying



Simply mix everything together, with the exception of the flour and oil, and season with salt. Shape into 8 patties about 2.5cm thick. Chill for 15 minutes to firm them up. 

Dust in flour to coat. Heat the oil in a frying pan and fry the crab cakes for 5–6 minutes or until both sides are lightly browned and crisp and they are warmed through.

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