Crab Cakes

Author :
Michelle Peters - Jones at The Tiffin Box
Recipe with pictures and further instructions

6 oz crabmeat, with chunks, if possible
1 cup breadcrumbs, divided (I used fresh)
1 tablespoon all purpose flour
2 green onions/ spring onions, finely chopped
½ tablespoon finely chopped dill
1 tablespoon mayonnaise
1 teaspoon mustard
Pinch of sweet paprika
1 medium egg, beaten
Salt and pepper to taste
Unscented oil, to shallow fry


Pick over the crab meat, if using fresh, and remove any traces of shells or cartilage. If using tinned crabmeat, drain for in a sieve.

In a large bowl, place ½ cup breadcrumbs, finely chopped green onions and dill, mayonnaise, mustard and paprika. Stir together well, and season with a little salt and pepper.

Gently fold in the crab. Add the egg, little by little, until you get a firm-ish mixture that you can shape into little cakes. Taste and adjust seasoning.

Shape the mixture into little balls, then flatten slightly to make cakes. This amount of mixture should make about 8 good sized crab cakes. Chill the cakes for about an hour, to firm up *see notes.

Place the remaining ½ cup breadcrumbs on a large plate and sprinkle over the flour. Using your fingers, mix together the flour and breadcrumbs, with a little extra black pepper till you have a dry flour-crumb mixture.

Heat the oil in a non-stick frying pan.

Dredge the crab cakes in this flour-breadcrumb mixture and gently place in the hot oil. Fry, about 2 – 3 minutes on each side, being very careful while flipping over, or until the crab cakes are a golden brown.

Serve with a lightly dressed salad and lemon wedges, and extra mayonnaise or tartar sauce, if desired.