How to make crab cakes

South Indian crab cake and crab chutney

How to make crab cakes

Crab cakes are light but indulgent as well as surprisingly easy to make. The classic American crab cake can be varied using more exotic flavour combinations like Martin Wishart's crab cakes below or Vineet Bhatia's South Indian crab cake with crab chutney.

The ‘cock’ or male crab yields more white meat than the ‘hen’ or female crab.


Put the crab meat to a bowl and check carefully for any pieces of cartilage or shell
Add the rest of the ingredients apart from the vegetable oil to the bowl
Use your hands to mix the ingredients together
Divide the mixture into even portions and shape into round, flat cakes
Lightly coat the cakes with flour and place the crab cakes on a lined baking tray
Heat the vegetable oil in a large non-stick frying pan on a medium heat and cook the cakes for 3–4 minutes on each side until golden brown

Serving suggestions

These crab cakes make a great starter served with a simple green salad garnish or make smaller ones for a canapé.