Blue swimmer crab cakes with hot pink mayonnaise

Makes 24 Starters and mains




  • 1 egg
  • 70g panko (Japanese breadcrumbs)
  • 500-750ml rapeseed or groundnut oil

For the crab cake filling

  • 250g blue swimmer or other fresh crabmeat
  • 1 long red chilli, deseeded, finely sliced
  • 2 spring onions, trimmed and finely sliced
  • finely grated zest and juice of 1 lemon
  • 2 eggs, hard-boiled, then finely chopped
  • 70g panko (Japanese breadcrumbs)
  • 55g baby gherkins, finely chopped
  • 1tbsp salted capers, rinsed and finely chopped
  • small handful coriander leaves, finely chopped
  • small handful flat-leaf parsley leaves, finely chopped
  • 1 egg, beaten

For the hot pink mayonnaise

  • 150g mayonnaise
  • 1tbsp tomato ketchup
  • 1tbsp tomato purée
  • ½tsp cayenne pepper
  • juice of ½ lime


To make the crab cake filling, place all the ingredients, plus sea salt and black pepper, in a large bowl and mix well to combine. Take a teaspoon of the filling and form into a ball about the size of a small walnut. Transfer to a large baking tray and lightly press to flatten a little. Continue until all the filling is used up, reserving a small amount (about ¼tsp) to drop into the cooking oil later to test it – you should get 24 crab cakes in all.

Beat the egg in a small bowl and place the breadcrumbs in another small bowl. Dip each crab cake first into the egg, then the breadcrumbs, rolling it around a few times to coat thoroughly, then return it to the tray. Pour the oil into a medium-sized saucepan and heat over a medium heat. Drop in the reserved piece of filling — the oil is hot enough when this floats to the top and turns golden quickly. Working in batches of 2-3 crab cakes at a time, fry the crab cakes for around 1 minute or until golden brown, then remove with a slotted spoon and set aside to drain on kitchen paper. Once the crab cakes have cooled slightly, insert a cocktail stick or serving stick into each one (if using).

To make the mayonnaise, combine all the ingredients in a small bowl. Serve the crab cakes on a large baking-paperlined platter with the hot pink mayonnaise alongside.

Recipes and photographs taken from What Katie Ate by Katie Quinn Davies, (HarperCollins, £25).
Recipes and photographs taken from What Katie Ate by Katie Quinn Davies, (HarperCollins, £25).


Get Premium access to all the latest content online

Subscribe and view full print editions online... Subscribe