Crab Cakes

Crab CakesMixing lots of ingredients together and squishing them up to make patties. What could be easier to make with kids than Crab Cakes?

Be warned though, they’re not the cheapest of dinners!

Crab Cakes



Makes 8 small cakes – enough for 4 people.

You will need:

  • White crab meat (1lb/450g)
  • 1 Egg
  • Mayonnaise (1 good tbsp)
  • Mustard (1 tsp)
  • 1 slice of white bread (a little stale is better)
  • Splash of Tabasco
  • Splash of Worcestershire sauce
  • Salt and pepper
  • Breadcrumbs to coat (3oz/80g)
  • Vegetable oil for frying

How to make them…

See steps in photos

  1. Mix the crab meat, egg, mayonnaise, mustard, Tabasco, Worcestershire Sauce and salt and pepper to taste in a big bowl.
  2. Remove the crust from the slice of bread before whizzing up in a food blender and adding as breadcrumbs to the mixture and combine well.
  3. Pour breadcrumbs onto a plate.
  4. Scoop a spoonful of mixture at a time and pat it into a patty in your hand before dropping in the bread crumbs and covering completely.
  5. Transfer the crab cakes to a separate plate once they’re coated in bread crumbs.
  6. Adult only time! Heat some vegetable oil in a pan and use a slotted spoon to place the crab cakes in the oil, turning half way through cooking, until brown on both sides (1-2 mins each side)
  7. Place the cooked crab cakes on a piece of kitchen towel to drain the oil before serving.
  8. Serve with new potatoes and vegetables, with a salad or on their own with some seafood sauce.


  • The breadcrumbs make the mixture less sloppy and easier to handle. If it’s still too sloppy to handle after you’ve added one slice of bread, whizz up a few more breadcrumbs and add to the mixture.
  • I’m never sure how to ‘season to taste’ when you can’t taste the food until it’s too late! 6 twists of the salt and 6 twists of the pepper was just right for us!
  • We had ours with potatoes, peas and a crème fraiche, white wine and caper sauce. A.M.A.Z.I.N.G!
  • These really are good crab cakes – worth the money for the crab! And tinned crab is absolutely fine. We used Lump Crab from a tin.

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