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Recipe Tuesday: Crabcakes

This is quite  a simple recipe. You can use fresh crab, but if all you can get is tinned, then thats fine. As a matter of fact, the pics included with this one show that I did indeed use tinned. Anyway, here is what you need and what you have to do:


  • 1lb crabmeat (lump)
  • 3 slices of bread (crusts removed/chopped)
  • 1 tablespoon mayonnaise
  • 1 tablespoon dijon mustard
  • 1 egg
  • 1 teaspoon of worcestershire sauce (optional)
  • 1 tablespoon of fresh parsley or 1/2 tablespoon dried parsley
  • Vegetable oil


  1. Put crabmeat and bread in a bowl
  2. Mix egg, mustard, mayonnaise (and worcestershire sauce if chosen) and pour over meat and bread
  3. Gently work all ingredients together (don’t break up the lumps of crabmeat)
  4. Form into cakes/balls (an ice-cream scoop or a 1/2 cup measure works here)
  5. Put on wax/greaseproof paper covered tray and cover with plastic wrap
  6. Store in the fridge for at least 2 hours (6 is better, or overnight works)
  7. Fry cakes in vegetable oil (1 1/2 inches) for 4 minutes each side
  8. Serve with rice and asparagus (or favourite vegetable)

As you can see, this is more like Crab breaks, but still very tasty.

Up Next: Chicken Capri

Published inRecipe TuesdayThe Smorgasbord