Crab cakes

Crab cakes

Margaret Fulton Favourites
Tanya Zouev and Armelle Habib

Many years ago in New York, my partner Mike and I discovered a new seafood restaurant. I ordered Maine lobster, which I had read about, while Mike — who didn’t like fish with bones or seafood with shells — ordered crab cakes. He enjoyed them so much that the next time we went back I ordered crab cakes, and from that moment I was hooked. The restaurant gave me the recipe.

Back home I bought blue swimmer crabs and picked out the crabmeat to make these cakes. It was labour intensive! Then during a holiday in the Myall Lakes in New South Wales, I discovered a fish co-op where there was a crew picking out crabmeat with hairpins, which they supplied to restaurants. Now it is often available at fish markets, sometimes frozen — but make sure you get the real thing. This New York recipe is unusual, but the mayonnaise and baking powder are essential. The baking powder seems to crisp the edges and makes the crab cakes light.


Quantity Ingredient
2 thick slices bread, crusts removed
milk, to cover
500g picked-over crabmeat
1 tablespoons good-quality mayonnaise
1/2 teaspoon salt
1 tablespoon worcestershire sauce
1 1/2 teaspoons baking powder
1 tablespoon chopped flat-leaf parsley
seasoned flour, for light coating
light olive or rice bran oil, for frying
lemon wedges, for serving


  1. Soak the bread in enough milk to cover for 15 minutes. Gently squeeze out excess milk and place bread in a bowl with the crabmeat, mayonnaise, salt, Worcestershire sauce, baking powder and parsley. Work into a combined mixture. With slightly wet hands shape the mixture into 8–10 patties, dust with flour and fry in oil on each side until golden. Drain on paper towels and serve as soon as possible with lemon wedges. You can serve these patties with a green salad to make them a meal.


  • The patties can be made in miniature for cocktail-size crab cakes.
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