English Crab Cakes


Preparation info

  • Makes

    6 or 12

    • Difficulty


Appears in

Modern Classics

Modern Classics

By Frances Bissell

Published 2000

  • About


  • 75 g (3 oz) fresh breadcrumbs
  • 2 tablespoons walnut or olive oil
  • 2-3 tablespoons full-cream milk
  • 1 teaspoon English mustard flour
  • good pinch each of ground nutmeg and mace
  • ½ teaspoon Worcester sauce
  • ½ teaspoon Tabasco
  • dash of Angostura Bitters
  • juice of ½ lemon or lime and its grated zest
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon freshly grated horseradish
  • 500 g (1 lb) fresh white crabmeat
  • 2 free-range eggs, separated
  • butter or olive oil for frying
  • lime, lemon and deep-fried parsley – for garnish


Soak the bread in the oil and milk. Mix the rest of the seasoning ingredients, including the horseradish, and then stir in the crabmeat, the soaked breadcrumbs and the beaten egg yolks. Mix thoroughly. Whisk the egg whites to firm peaks, and fold into the crab mixture.

Form into 6 or 12 cakes, and fry in the oil or butter until golden brown. Serve with wedges of lime or lemon, and garnish with deep-fried parsley. A homemade tomato sauce makes a nice accompaniment, as does a horseradish cream, together with watercress, rocket or mizuna, or a mixture of all three.