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
Crab cakes
  • Ready in: 120 mins
  • Serves: 8
  • Price: 62p per serving
Nutritional Info
Each 100g serving contains
  • Fat 6.4
  • Sat Fat 2.5
  • Sugar 0.9
  • Salt 0.7
  • Cals 159
of your reference intake.
Typical energy values per 100g: 666kJ/159kcal.
  • 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
  • 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.