Healthy Meals and Snacks

Zyliss crab cakes-8-edited-low

Crab Cakes with Herby Mayo

Prep: 20mins

Cook: 20 mins




8 cakes


For the crab cakes:

  • 200g potatoes
  • 200g cooked white crab meat
  • 2 spring onions, finely chopped
  • 2 tbsp thai basil, finely chopped
  • 1 tbsp fresh parsley, finely chopped
  • ½ cup golden breadcrumbs
  • 1 egg, lightly whisked
  • 1 tsp hot sriracha sauce
  • ½ tsp fish sauce
  • ½ tsp smoked paprika
  • Zest & juice of 1 lime
  • 3 tbsp good quality mayo
  • ¼ tsp chilli flakes (optional)
  • Olive oil for frying

For the herby mayo:

  • ¼ cup good quality mayo
  • Juice & zest of ½ lime
  • 1 tbsp parsley, finely chopped
  • Salt & pepper to taste



Boil the potatoes until soft and mash thoroughly. Let the mixture cool down slightly. In a large mixing bowl combine cooled mashed potato, crab meat, spring onions, basil, parsley and breadcrumbs and mix well.

In a separate bowl combine the egg, sriracha, fish sauce, paprika, lime zest & juice, mayo & chilli flakes (if using) and mix well. Transfer the wet mixture into the bowl with dry ingredients and mix well (it’s best to do it with your hands).

Line a chopping board (or a serving plate) with parchment paper. Shape the mixture into 8 small patties, place on the board, gently cover with cling film and refrigerate for 20mins to let the crab cakes firm up.

Heat the olive oil in a shallow pan and fry the cakes for 4-5 minutes on each side. To make the herby mayo, mix all the ingredients and whisk until combined.

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