small uncooked crab cakes on a tray and crispy fried crab cakes showing the two stages of cooking

(apologies for the shockingly bad photography here, will update with better images soon!)

There are more recipes for crab cakes than there are grains of sand, I reckon. 

It really comes down to whether or not you want the delicate but complex flavours of the crab to dominate, or pile big, powerful flavours on top. Crab can handle chilli, but if you go too far with combinations like coriander and soy the essential crabness disappears – and you can always add more spice and flavourings at the table with dipping sauces. There are kitchen-sink versions online that have everything from Worcestershire and soy sauce to mustard and ketchup.

Crab cakes are a quick way to make something delicious and easy, especially if someone else has prepped the crab.  We always approach the fresh fish counter at the Cornish Food Market in Truro with fingers crossed that there will be fresh crab, cooked and picked that morning. 

Pasteurised crab is an emergency second best, vac-packed to add a few days longevity that definitely diminishes the flavours, but even tinned crab can be used in this recipe, and you could add some diced prawn to the mix to make expensive crab go further.  Make them smaller to serve as a canapé, slightly larger as a starter – they are rich and quite filling.

Sticking with my theme of letting the beautifully fresh crab shine through, I mixed 70% fresh white with 30% dark meat (double picked to weed out any shell), and with 500g total crab I added: 

2 large spring onion, finely chopped

1 red chilli, finely chopped (more if you like, but remove the seeds)

Zest and juice of 1 lemon 

a whole bunch of finely chopped parsley

Lots of freshly ground black pepper

1 free-range egg to bind 

Generous pinch of sea salt

Get that mixed as quick as you can, check the seasoning, then shape them into 12 patties (if the mix is really wet you can add a tablespoon of flour) and pop them on a baking sheet in the fridge to set up for half an hour while you prepare your choice of accompaniments: 

A dipping sauce of horseradish mixed with good mayonnaise (the sweetness in the horseradish echoes the crab beautifully)

Homemade tartare sauce: good mayo, chopped capers, gherkins, parsley, lemon juice (something sharp to balance the richness)

Avocado: mashed up with some green chilli (or Tabasco), spring onion, lemon juice,  salt and pepper (a textural match made in heaven)

Thai dip: of soy sauce, sesame oil, sesame seeds and lime juice with a pinch of sugar and some fresh or dried red chilli (piquant, punchy)

Heat the oven to 140C 

To pané you will need three bowls: 1) flour seasoned with salt and pepper 2) two whisked free-range eggs and 3) fine breadcrumbs

Heat a good quantity (about 1cm deep) of vegetable oil in a large frying pan. Dip each pattie in the seasoned flour to cover, then in the egg, then the breadcrumbs to coat. Work quickly, use spoons or forks or whatever works for you – it’s a messy job. 

Once coated, drop the crab cakes into the sizzling hot oil, get good colour on both sides, drain on kitchen paper and then pop them on a lined baking sheet.

This can all be done in advance, and then pass them through the oven for 10-15 minutes to heat through before serving with a sharp green salad, wedges of lemon and the sauces and dips of your choice. 

© Linda Galloway 2023