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Bookmark Recipe

Crab Cakes with Tomato Dressing

These delicious crab cakes are perfect for lunch or dinner!

4 people
30 min
Nutrition per serving
  • kcal
    671kcal
  • protein
    29g
  • saturates
    7.5g
  • fat
    37g
  • iron
    5.5mg
  • carbs
    55g

Ingredients

  • 400g cooked crab meat

    40g Panko bread crumbs

    2 tablesp parsley leaves, chopped

    2 tablesp. low fat mayonnaise

    1 tablesp. Dijon style mustard

    2 cm piece of ginger, peeled and grated

    2 scallions, finely sliced

    1 egg, beaten

    Juice of 1 lemon

    Salt and freshly ground black pepper

    1 tablesp. olive oil

    Knob of butter

  • 2 tomatoes, deseeded and diced

    2 tablesp. lemon juice

    1 garlic clove, peeled and chopped

    1 tablep. parsley leaves, chopped

    4 tablesp. olive oil

Crab Cakes

  • 400g cooked crab meat

    40g Panko bread crumbs

    2 tablesp parsley leaves, chopped

    2 tablesp. low fat mayonnaise

    1 tablesp. Dijon style mustard

    2 cm piece of ginger, peeled and grated

    2 scallions, finely sliced

    1 egg, beaten

    Juice of 1 lemon

    Salt and freshly ground black pepper

    1 tablesp. olive oil

    Knob of butter

Tomato Dressing

  • 2 tomatoes, deseeded and diced

    2 tablesp. lemon juice

    1 garlic clove, peeled and chopped

    1 tablep. parsley leaves, chopped

    4 tablesp. olive oil

Method

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Check through the crab meat and discard any pieces of shell.  Drain off any liquid. Then place in a mixing bowl along with the breadcrumbs, parsley, mayonnaise, mustard, ginger, scallions, egg and lemon juice and mix well. Season with salt and black pepper.

Using damp hands, shape the mixture into eight crab cakes.  Chill in the fridge for an hour if possible. 

To cook: Heat the oil and a knob of butter in a large frying pan over a medium heat and add in half the crab cakes. Fry gently for 4-5 minutes on each side until golden and heated through. Cover with tin foil and keep warm while you cook the remaining crab cakes.

To make the dressing: Meanwhile make up the dressing by putting all the ingredients in a small saucepan.  Heat gently for a couple of minutes. Taste and season.

Serve the crab cakes with the dressing spooned around.  Delicious with a salad and some crusty bread.

Method

Copy Text

Check through the crab meat and discard any pieces of shell.  Drain off any liquid. Then place in a mixing bowl along with the breadcrumbs, parsley, mayonnaise, mustard, ginger, scallions, egg and lemon juice and mix well. Season with salt and black pepper.

Using damp hands, shape the mixture into eight crab cakes.  Chill in the fridge for an hour if possible. 

To cook: Heat the oil and a knob of butter in a large frying pan over a medium heat and add in half the crab cakes. Fry gently for 4-5 minutes on each side until golden and heated through. Cover with tin foil and keep warm while you cook the remaining crab cakes.

To make the dressing: Meanwhile make up the dressing by putting all the ingredients in a small saucepan.  Heat gently for a couple of minutes. Taste and season.

Serve the crab cakes with the dressing spooned around.  Delicious with a salad and some crusty bread.