Crab & Potato Cakes with Salted Cucumber

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Appears in

The Sugar Club Cookbook

By Peter Gordon

Published 1997

  • About

For this recipe either use pre-prepared crab meat or cook your own crabs and remove the flesh. The latter is time-consuming and requires a pair of shell-crackers, but it’s worth it as the meat will be that much better. The combination of normal and sweet potatoes offsets the saltiness of the cucumber and works extremely well. It is important to rinse the cucumbers thoroughly or they may be too salty. Grate the potatoes just before you need them as they discolour if left for too long.


  • 1 cucumber, finely julienned
  • ½ cup coarse sea salt
  • 3 tablespoons unrefined caster sugar
  • 80ml (3fl oz) lemon juice
  • 400g (14oz) sweet potato, peeled and grated
  • 800g (lb) baking potato, peeled and grated
  • 1 egg, beaten
  • 50g (oz) cornflour
  • 1 teaspoon salt
  • 1 teaspoon cracked black pepper
  • 1 cup finely sliced spring onions
  • Cooking oil (peanut works well)
  • 600g (lb) crab meat
  • ½ cup fresh coriander leaves
  • 120ml (4fl oz) Light olive oil


Mix the cucumber and coarse salt together in a bowl, tip into a colander and leave to drain into a bowl for 1 hour. Then rinse the cucumber well under lots of cold water and mix in a bowl with the sugar and half of the lemon juice. Leave to sit for 30 minutes.

Squeeze as much liquid from the grated potatoes as you can (discard the liquid) and mix with the egg, cornflour, salt, pepper and spring onion. Divide the mix into twelve and make into ‘cakes’ about 8mm (¼in) thick. Heat up a heavy non-stick frying pan to a moderate heat, brush lightly with a little cooking oil and fry each cake until golden on both sides (flip them over with a spatula, taking care not to break them). A convenient way to finish the potato cakes is to place them in a hot oven for a few minutes on a lightly oiled tray. Keep them warm after making or reheat just before serving.

Mix the crab meat and coriander. Mix the remaining lemon juice with the olive oil. Place a warm potato cake on each plate, put a sixth of the crab mixture on them and put another cake on top. Pile the cucumber mixture on top of that, drizzle with the lemon dressing and eat.