Crab cakes | How to make Crab cakes

By Ruchira Hoon  |  22nd Dec 2015  |  
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  • Crab cakes, How to make Crab cakes
Crab cakesby Ruchira Hoon
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Video for key ingredients

  • Homemade Mayonnaise

About Crab cakes Recipe

A perfect snack with a mug of beer

Crab cakes, a deliciously finger licking recipe to treat your family and friends. This recipe of Crab cakes by Ruchira Hoon will definitely help you in its preparation. The Crab cakes can be prepared within 20 minutes. The time taken for cooking Crab cakes is 5 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 6 people. The recipe details out how to make Crab cakes step by step. The detailed explanation makes Crab cakes so simple and easy that even beginners can try it out. The recipe for Crab cakes can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Crab cakes from BetterButter.

Crab cakes

Ingredients to make Crab cakes

  • 1/3 cup finely diced celery
  • 1 tablespoon finely chopped coriander
  • 250 grams crab meat
  • 1 cup mayonnaise
  • 2 cloves of garlic chopped
  • 1 tblsp lemon juice
  • 1 tblsp sriracha
  • 1 tblsp chives minced
  • salt to taste
  • freshly ground pepper
  • 1/2 cup flour
  • 2 eggs
  • 2 cups panko bread crumbs
  • 1 tsp paprika
  • 1 tsp dried parsley
  • 1/2 tsp salt
  • oil for frying
  • 1 lemon to serve

How to make Crab cakes

  1. In a bowl mix together the mayo, salt, pepper, chives, garlic, coriander, lemon juice, sriracha and celery. Toss the crab meat into it.
  2. Scoop out balls of this mixture and arrange in a plate to chill for 20 minutes.
  3. Meanwhile take three bowls. In one bowl add the flour. In a second bowl break the eggs and whisk and keep aside. In a third bowl add the panko, parsley, paprika and salt together
  4. Heat oil for frying. First dredge the crabmeat balls in flour, then dunk into the egg and finally roll into the panko bread crumb mixture. Flatten and deep fry until golden brown.
  5. Serve hot with a wedge of lemon and some tartar sauce

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