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Meat and Poultry
Fish and Seafood
Courses
Dish type
Diets
Cakes and Baking
Occasions
Cuisine
Everyday and easy
Seasonal
How to Cook
  • Meat and poultry
  • Fish and seafood
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  • Cakes and baking
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Meat and poultry
Fish and seafood
Vegetables
Knife skills
Cakes and baking
Sous vide
Pickling
Chef tricks

Crab cakes

by
Martin Wishart
Crab cakes

PT30M

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Ingredients

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Crab cakes recipe

To Serve

  • 1 dash of olive oil
  • 1 dash of lime juice
  • salad leaves
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Method

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1
For the crab cakes, carefully pick through the crab meat for any pieces of cartilage or shell. Combine in a bowl with the eggs, breadcrumbs, spring onions, fish and soy sauces, ginger, garlic and lime juice
2
Season to taste with a little salt and pepper. Divide the mix into 50g portions and shape into even-sized round cakes and lightly coat with flour
3
Heat the vegetable oil in a large non-stick frying pan on a medium heat. When the pan has come to temperature, carefully arrange the crab cakes in the pan, making sure they don’t touch each other
  • 4 tbsp of vegetable oil
4
Allow the cakes to cook for 3-4 minutes on each side so they are hot in the centre and golden-brown on the outside. Use a palette knife to transfer the crab cakes from the pan on to kitchen paper to drain off excess oil
5
Serve the crab cakes on a warm plate with a garnish of a few salad leaves dressed with a little olive oil and a squeeze of lime juice
  • 1 dash of olive oil
  • 1 dash of lime juice
  • salad leaves
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Martin Wishart
Martin Wishart

Although steeped in the techniques of the classical French kitchen, Martin Wishart’s culinary imagination has a distinctly contemporary edge.

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