Spicy Crab Cakes

Preparation info

  • Difficulty


  • Serves

    2 to 3

    as a main course

Appears in


  • 1 bunch spring onions, trimmed and thinly sliced
  • 2 tablespoons olive oil
  • 500 g (1 lb) white crabmeat
  • 1 free-range egg yolk, and 1 whole egg, separated
  • 2 heaped tablespoons fresh white breadcrumbs
  • 2 tablespoons each chopped chives, basil, coriander, fennel, or tarragon and parsley
  • 1-2 teaspoons Tabasco or Jalapeño sauce
  • 1 teaspoon Worcester sauce
  • ½ teaspoon Angostura Bitters
  • salt
  • pepper
  • 2 tablespoons mayonnaise
  • olive oil for frying


Gently fry the spring onions in the 2 tablespoons olive oil, and then mix in the rest of the ingredients, except for the egg white and mayonnaise. Whisk the egg white to firm peaks, then fold, together with the mayonnaise, into the crab mixture. Shape into cakes, small, large or medium, depending on how you plan to serve them.

Shallow-fry in olive oil, or use a non-stick pan, until golden brown on both sides. This is a fragile mixture, and you may prefer to chill the cakes before frying.

Serve with a fresh tomato sauce, salsa or garlic mayon-naise, together with some salad leaves and herbs.