Crab cakes

Crab cakes

This classic crab cakes recipe is rich and sweet but the mustard and onion adds a lovely spicy twist

By , 21 September 2015

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Crab cakes
  • 2 Hours

  • Serves: 8

  • Price: 62p per serving

Nutritional Info
Each 100g serving contains
  • Energy

    665KJ

    159KCAL

    8%
  • Fat

    6.4g

    med

    9%
  • Saturates

    2.5g

    med

    13%
  • Sugars

    0.9g

    low

    1%
  • Salt

    0.70g

    med

    12%
of your reference intake.
Typical energy values per 100g: 666kJ/159kcal.
Ingredients
  • 250g peeled potatoes
  • 1 tsp Dijon mustard
  • 2 spring onions, trimmed and chopped
  • 30g butter
  • 250g white crab meat (fresh, canned or from frozen)
  • 1 tsp capers, drained and chopped
  • 2 tbsp parsley, chopped
  • 1/2 a lemon, zest and juice of
  • 1 large egg
  • 100g Chosen by you Breadcrumbs
  • Oil spray
  • Tartare sauce, to serve
  • Salad, to serve
Method
  • Boil the potatoes until tender. Drain, then return to the pan and stand over a very low heat for a few minutes. Remove from the heat, add the mustard, then mash.

  • Cook the spring onions gently in 15g butter until softened. Mix with the potatoes and leave until cold.

  • Stir in the crab meat, capers, parsley and the lemon juice and zest.

  • Shape into 8 cakes on a lightly floured surface. Beat together the egg and 15g melted butter.

  • Put the breadcrumbs on a plate. Coat the crab cakes in the egg and then in the breadcrumbs. Put on a baking tray and chill for at least 30 minutes.

  • Pre-heat the oven to 190C/170C Fan/Gas 5. Spray each cake with 2 squirts oil spray, then bake for 20-25 minutes. Serve with tartare sauce and salad.