Pan-fried crab cakes recipe

Name: Pan-fried crab cakes recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 g (3.5oz) White crab meat; 50 g (1.8oz) Brown crab meat; 1 Shallot; 1 tsp Chopped chives; 25 g (0.9oz) Water biscuits (blended to a crumb); 1 Egg yolk to Bind; 1 pinch Cayenne; 1 Splash of clarified butter; 1 pinch Sea salt; 1 pinch Cracked black pepper; 1 Shallot; 0.5 Clove garlic; 0.5 Red chilli; 0.5 Bird's eye chilli; 0.5 Cox's apple; 2 tbsp Virgin olive oil; 1 Lime - Juice and zest; 1 tbsp Roughly chopped coriander; 1 pinch Sea salt

Servings: persons

100 g (3.5oz) White crab meat
50 g (1.8oz) Brown crab meat
1 Shallot
1 tsp Chopped chives
25 g (0.9oz) Water biscuits (blended to a crumb)
1 Egg yolk to Bind
1 pinch Cayenne
1 Splash of clarified butter
1 pinch Sea salt
1 pinch Cracked black pepper
1 Shallot
0.5 Clove garlic
0.5 Red chilli
0.5 Bird's eye chilli
0.5 Cox's apple
2 tbsp Virgin olive oil
1 Lime - Juice and zest
1 tbsp Roughly chopped coriander
1 pinch Sea salt

1
Pick through the white crab meat and check for any shell, repeat this process at least 3 times until you are absolutely sure there is no shell evident.
2
Finely chop the shallots and sweat in a little butter until soft and then leave cool slightly.
3
Mix the cayenne pepper, shallots and the chives with the crab mixture and add the beaten egg.
4
Add enough crumbed biscuits to bind the mix and season with salt and pepper.
5
Portion into 35g cakes and chill.
6
Pan fry the crab cakes over a gentle heat in a little clarified butter until coloured on both sides and warm in the middle.
7
Drain onto kitchen paper and serve.
8
For the apple and chilli salsa.
9
Remove the seeds from the long red chilli.
10
Finely chop the shallot and place in a bowl with a pinch of salt and the lime juice for 10 mins.
11
Finely chop the garlic and the birds eye chilli (including the seeds) and the apple and add to the shallots.
12
Leave for approx 20 minutes to let the flavours mature and develop.
13
Add the chopped coriander and serve at room temperature.

304

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.

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 19 ingredients. The key ingredients include: 100 g (3.5oz) White crab meat, 50 g (1.8oz) Brown crab meat, 1 Shallot, 1 tsp Chopped chives, and more.

Yes, Pan-fried 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!