Are you wondering how to make great tasting crab cakes? Then follow our simple recipe.
Crab cakes are light and delicious, great for the summer months with a squeeze of fresh lemon and a glass of white.
To make great tasting crab cakes, it’s important for you to choose ingredients that are fresh and high quality.
What crab meat is best for crab cakes?
The blue crab should be your first choice when making crab cakes but, unfortunately – this can be difficult to source in some states and countries. Second best would be any white meat crab meat, as long as it is fresh.
Parts of the crab which are best to use are:
- Jumbo Lump
- Mixing Bowl
- Frying pan
- Chopping board
2 spring onions
½ a bunch of fresh parsley
1 medium free-range egg
375g crabmeat (cooked)
½ teaspoon ground white pepper
½ teaspoon cayenne pepper
All-purpose flour for dusting
Olive oil or linseed oil
1 tablespoon lemon
Pinch of salt
- Start off by peeling the potatoes. Dice them and place them in a pan of boiling water with a pinch of salt. Cook until they have softened, then lightly mash.
- Crack the egg into a mixing bowl and give it a quick whisk with a fork. Trim the spring onions and chop them finely and then add to the mixing bowl with the parsley.
- Add the lemon, cayenne pepper, white pepper, crabmeat, potato and pinch of salt and mix it all together. Place in the fridge for 20 to 30 minutes.
- Once the mixture has had time to cool down, mould it into crab cake shapes and then lightly dust with flour.
- Take a frying pan, add oil on a medium heat and shallow fry the crab cakes on both sides for around 10 minutes in total (or until crispy).
- Serve, drizzle on some fresh lemon juice if you wish and enjoy!