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Crab Cakes with Lemon Garlic Mayonnaise


Ingredient list

3 Tablespoons butter
2 Tablespoons red pepper, diced
4 Tablespoons spring onion, finely sliced
2 Tablespoons celery, finely chopped
200 g. fresh hake, whiting, or cod, boneless and skinned
450 g. ( 1 lb. ) fresh crab meat
1 egg
1 Tablespoon chopped parsley
1 Tablespoon chopped basil
1 Tablespoon Dijon mustard
100 g. fresh breadcrumbs ( 1/8 of a loaf )
salt and pepper
100 g. fresh breadcrumbs for dredging
1 Tablespoon vegetable oil

Lemon Garlic Mayonnaise

2 egg yolks
2 garlic cloves, finely sliced
¼ tsp. salt
zest of one lemon
1 – 2 Tbsp.  lemon juice, to taste
120 ml. light olive oil
120 ml. vegetable oil


Melt 1 Tablespoon of butter in a small pan, and sweat the peppers, onions, and celery until soft, about 5 minutes.  Allow to cool, and then place in a bowl.  Puree the fresh fish ( i.e. hake or whatever ) in a food processor to a rough puree. Add the crab, egg, herbs, mustard, and breadcrumbs.  Taste for seasoning, and add a little salt and pepper if necessary.  Roll the crab mixture into balls just a little larger than a golf ball, and dip in the remaining breadcrumbs.  Finally form the little balls into little cakes by pressing them down lightly.  

To make the mayonnaise, combine the yolks, garlic, one Tbsp. lemon juice, the lemon zest and salt in a food processor.  Blend for a few seconds, then slowly add the oils in a steady stream until emulsified.  Taste and adjust lemon and salt if needed.  Set aside.

Melt 1 Tablespoon of butter with a little oil in a large fry pan.  Saute the crab cakes over moderate heat until nicely golden and heated right through.  This will take about 3 – 4 minutes on each side.  Drain on paper towel, and serve with the lemon garlic mayonnaise.


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