Devilled crab cakes recipe

Name: Devilled crab cakes recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 g (8.8oz) cooked brown and white crab meat; 250 g (8.8oz) mashed potato; 3 spring onions, finely chopped; 1 tsp Worcestershire sauce; 1 tsp English mustard; 1 tsp ground ginger; 2 pinches cayenne pepper; 1 lemon, zest and juice; 50 g (1.8oz) unsalted butter; 1 small bowl plain flour, to coat; 1 large egg, beaten; 100 g (3.5oz) fresh white breadcrumbs; 50 ml (1.8fl oz) rapeseed oil; 1 portion green salad per person

Servings: persons

250 g (8.8oz) cooked brown and white crab meat
250 g (8.8oz) mashed potato
3 spring onions, finely chopped
1 tsp Worcestershire sauce
1 tsp English mustard
1 tsp ground ginger
2 pinches cayenne pepper
1 lemon, zest and juice
50 g (1.8oz) unsalted butter
1 small bowl plain flour, to coat
1 large egg, beaten
100 g (3.5oz) fresh white breadcrumbs
50 ml (1.8fl oz) rapeseed oil
1 portion green salad per person

1
In a large mixing bowl, combine the crab meat, mashed potato, spring onions, Worcestershire sauce, mustard, ginger, cayenne, lemon zest and juice and a couple of pinches of salt.
2
Melt the butter in a small saucepan over a low heat and pour over the crab mixture.
3
Gently mix everything together with a wooden spoon and taste to check the seasoning.
4
Mould the crab mixture by hand into even-sized cakes (you can choose the size from 6 large cakes, 12 medium-sized or about 20 little ones to serve as a mouthful).
5
Place the flour, beaten egg and breadcrumbs in separate bowls ready for coating the crab cakes.
6
First dip the cakes into the flour, then into the egg and finally into the breadcrumbs, making sure they are evenly coated on both sides.
7
Transfer the cakes to a plate, cover with clingfilm and set aside in the fridge to firm up until you are ready to cook.
8
Heat the oil in a heavy-based frying pan over a moderate heat.
9
Fry the cakes evenly on both sides for about 5 minutes for the small ones and a bit longer (say 8 minutes) for the large ones, until golden brown.
10
Serve with a crisp green salad.

493

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 250 g (8.8oz) cooked brown and white crab meat, 250 g (8.8oz) mashed potato, 3 spring onions, finely chopped, 1 tsp Worcestershire sauce, and more.

Yes, Devilled crab cakes recipe falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!