Crab Cakes

Prep: 30 mins

Cook: 1 hr and 50 mins plus chilling

Serves 4 – 6


  • 2 large potatoes (about 600g)
  • 1 tbsp sunflower oil , plus extra for frying
  • 100g brown crabmeat
  • 200g white crabmeat
  • 1 lemon , zested
  • pinch of cayenne pepper
  • pinch of mustard powder
  • 50g plain flour
  • 2 eggs , lightly beaten
  • 100g panko breadcrumbs , or fresh breadcrumbs
  • lemon wedges, to serve

For the tartare sauce

  • 120g mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp capers , drained and roughly chopped
  • ½ small bunch of dill , finely chopped
  • ¼ small bunch of tarragon , finely chopped



Heat the oven to 200C/180C fan/ gas 6. Prick the potatoes all over with a fork, rub with the
oil, put on a baking sheet and bake for 1 hr 30 mins, or until a knife can be easily inserted.
Leave to cool a little.

Put all the crabmeat, the lemon zest, cayenne and mustard powder into a bowl with a large
pinch of salt. Halve the potatoes and scoop the flesh into the bowl. Gently fold everything
together, then form into 12 small patties using your hands.

Tip the flour into a shallow bowl, pour the egg into a second, and the breadcrumbs in a third.
Dip each patty into the flour, then the egg, and finally, roll in the breadcrumbs. Put the
fishcakes on a plate and chill for 10 mins.

For the tartare sauce, combine all the ingredients in a bowl. Set aside.

Heat the oven to 200C/180C fan/ gas 6. Heat a good glug of oil in a non-stick frying pan over
a medium heat, and fry half the crab cakes for 3 mins on each side, or until golden and crisp.
Transfer to a baking sheet and bake for 8-10 mins, or until cooked through.

Serve the crab cakes on a platter with a bowl of the tartare sauce on the side for dipping.

Per serving ( 2 Crab cakes) Kcal 452