Makes 6
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Suitable as a side dish or a party snack (just make the patty smaller), these crispy crab cakes are perfect served with a slice of lemon and a fresh green apple salad. Perfect with steamed rice too.


Crab Cakes

  • 500 g (1 pound) fresh cooked white crab meat
  • ½ cup (150g) whole-egg mayonnaise
  • 1 tsp finely grated lemon rind
  • 475 g (15-ounce) tub mashed potato
  • 1 tbsp each finely chopped fresh chives and fresh flat-leaf parsley
  • ⅓ cup (35 g) plain (all-purpose) flour
  • 2 eggs, beaten lightly
  • 1 cup (75 g) panko (Japanese) breadcrumbs
  • 60 g (2 ounces) ghee

Apple Salad

  • 2 tbsps white wine vinegar
  • ⅓ cup (80 ml) olive oil
  • 1 tsp dijon mustard
  • 3 medium green-skinned apples (450 g), cut into matchsticks
  • 1 bunch red radishes, sliced thinly
  • 1½ cups packed fresh coriander (cilantro) leaves

To make apple salad, whisk vinegar, oil and mustard in a medium bowl until combined. Add apple, radish and coriander; toss gently to combine, season to taste.

Drain crab meat on paper towel.

Stir mayonnaise and rind in a medium bowl; stir in crab, potato and herbs, season. Shape mixture into 12 patties; dust patties in flour, dip in egg, then coat in breadcrumbs. Refrigerate, covered, 30 mins.


Heat ghee in a large frying pan; cook patties, in batches, until browned lightly on both sides, drain.


Serve crab cakes with apple salad and lemon wedges, if you like.

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