crab cake recipe landscape


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  • 12 Portions
  • Avocado Mousse

    • 20g Creme Fraiche
    • 2 Limes, juiced
    • Salt and pepper to season
    • 200ml Cream
  • Crab Cake

    • 160g Crab Meat
    • 1 Egg
    • Juice 1/2 Lemon
    • 1 Fresh Chili, finely sliced
    • 2tbsp Cream
    • Spring Onions, finely sliced
    • Fresh Coriander
    • 75g Panko Breadcrumbs
    • 1tbsp Plain Flour
    • Salt and Pepper for seasoning
    • 2tbsp Oil for frying
  • Pickled Chilli

    • 75g Red Chilies
    • 75ml Warm Water
    • 50ml Rice Wine Vinegar
    • 1/2 tbsp Salt
    • 1tbsp Icing Sugar

The recipe, Step by Step


  1. Avocado Mousse
  2. Crab Cake
  3. Pickled Chilli

Décor: Pickled Ginger/ Spring Onion/Coriander

  1. Avocado Mousse

    1. Blend the avocados in a blender, adding the creme fraiche to form a smooth pure. Season with the salt and add the lime juice. Pass through a sieve.
    2. In a separate bowl, whisk the cream to soft peak and fold into the avocado puree. Transfer to a piping bag and reserve in the fridge until ready to serve.



  2. Crab Cake

    1. Mix the crab, egg, lemon juice, chilli, cream, spring onion, coriander, flour, and breadcrumbs to a large bowl and mix well. Season and mix.
    2. Form the crab mixture into 1tsp sized crab cakes and set aside.
    3. Heat the olive oil over medium heat in a frying pan and cook the crab cakes for about 5 minutes each side, under golden brown and cooked through



  3. Pickled Chilli

    1. Thinly slice the chillies and place in a small bowl or jar. Mix the water, vinegar, salt and sugar in a bowl. Pour over the chillies.



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