Down Home Crab Cakes 

April marks a wonderful time of year because fresh crabmeat is once more appearing in our fishmongers. As a huge fan of crab cakes – I find them hard to resist any time they're on the menu – I really wanted to be able to make some of my own at home. Over the years I've tried countless recipes. Some spiced, some not. Some where the crabmeat is blended, some where it remains chunky. I've tried ones with all manner of flavourings from horseradish or chilli to Old Bay Seasoning or even fruit. Eventually I decided that there was no perfect recipe and began to incorporate different elements from different  to make a recipe I was happy with and here it is.


500g cooked fresh crab meat (most fishmongers can supply this in pots. A mix of white and brown meat is best but please do not use the soggy type you get in tins)

2 tablespoons of mayonnaise (low-cal is fine)

1 tablespoon of finely chopped  red, green, orange or yellow pepper

3 tablespoons of finely chopped onion

1 tablespoon of canned sweet corn (if you can get American white corn this is great)

1 teaspoon dried mustard 

1/4 teaspoon of ground white pepper

2 breakfast cups of breadcrumbs plus a little extra (not the dried up baked and yellow ones, but the nice chunky fresh-looking ones. You can make your own, or buy them from most supermarkets. Waitrose do lovely large sachets)

2 tablespoon of butter

2 tablespoons of vegetable oil


Here's what you do …

Carefully pick through the crabmeat to remove any stray bits of shell etc. Gently flake it with a fork but don't mash it. 

In a large bowl combine mayo and egg. 

Add peppers, onion, corn, mustard  and ground white pepper. 

Add in the flaked crabmeat and mix evenly. 

Gradually add breadcrumbs (you may not need them all) until the mixture is solid enough to hold together. Shape into patties. 

Coat lightly with remaining breadcrumbs. Put in the fridge until ready to cook. 

Melt butter and oil in a frying pan and cook in batches until golden brown on both sides, keeping them warm in the oven until all are cooked.

Serving suggestions …

with tartare sauce, dill sauce or ketchup, accompanied by potato salad, chips or perhaps onion rings and a little side salad. Delicious!