Crab cakes with apple salad

These crispy crab cakes are perfect served with a slice of lemon and a fresh green apple salad.

  • 45 mins cooking
  • Serves 6
  • Print


Crab cakes
  • 500 grams (1 pound) fresh cooked white crab meat
  • ½ cup (150g) whole-egg mayonnaise
  • 1 teaspoon finely grated lemon rind
  • 475 grams (15-ounce) tub mashed potato
  • 1 tablespoon each finely chopped fresh chives and fresh flat-leaf parsley
  • ⅓ cup (35g) plain (all-purpose) flour
  • 2 eggs, beaten lightly
  • 1 cup (75g) panko (japanese) breadcrumbs
  • 60 grams (2 ounces) ghee
Apple salad
  • 2 tablespoons white wine vinegar
  • ⅓ cup (80ml) olive oil
  • 1 teaspoon dijon mustard
  • 3 medium green-skinned apples (450g), cut into matchsticks
  • 1 bunch red radishes, sliced thinly
  • 1½ cups packed fresh coriander (cilantro) leaves


  • 1
    To make apple salad, whisk vinegar, oil and mustard in a medium bowl until combined. Add apple, radish and coriander; toss gently to combine, season to taste.
  • 2
    Drain crab meat on paper towel.
  • 3
    Stir mayonnaise and rind in a medium bowl; stir in crab, potato and herbs, season. Shape mixture into 12 patties; dust patties in flour, dip in egg, then coat in breadcrumbs. Refrigerate, covered, 30 minutes.
  • 4
    Heat ghee in a large frying pan; cook patties, in batches, until browned lightly on both sides, drain.
  • 5
    Serve crab cakes with apple salad and lemon wedges, if you like.

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