Crab cakes

Serves: 4 as a light lunch

Crab cakes

I can buy packets of white claw meat from my fishmonger but there are lots of sites online where you will find packs of frozen white crab meat –I rate the ones from the Fish Society. If you can’t get yuzu juice –which is a citrus fruit from Asia- substitute lime juice. These cakes can be made into mini versions and served as canapés at a drinks party. They are also a delicious fishy filling for a burger bun.


  • For the crab cakes
  • 450g white crab meat
  • 60g fresh white breadcrumbs
  • 25g panko breadcumbs
  • 3 spring onions, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 3 tablespoons finely chopped coriander
  • 1-2 tablespoons Thai fish sauce
  • 1 egg, beaten
  • For the avocado salsa
  • 2 ripe avocadoes, halved and stoned
  • 3 ripe tomatoes, skinned and deseeded
  • 2 tablespoons yuzu juice
  • 1 teaspoon sriracha sauce
  • 1 tablespoon finely chopped coriander
  • To finish
  • 2-3 tablespoons sunflower oil


  1. Mix together all the ingredients for the crab cakes- start with 1 tablespoon of fish sauce and add a little more if you need more flavour. Shape into 8 cakes and place on a baking tray. Cover with cling film and refrigerate for 2-3 hours until firm.
  2. For the avocado salsa, dice the avocadoes and place in a bowl. Dice the flesh of the tomatoes and carefully stir into the tomatoes along with the yuzu, sriracha and coriander. Taste and season with salt and a little ground black pepper. Cover and chill until ready to serve.
  3. To finish the crab cakes, heat 2 tablespoons of the oil in frying pan and fry the crab cakes in batches for 3-4 minutes each side. Keep warm in a low oven while you finish cooking the remaining crab cakes- you may need to add more oil to the frying pan. Serve hot with the avocado salsa.
Crab cakes