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Photo of Crab cakes by WW

Crab cakes

4
Points®
Total Time
35 min
Prep
25 min
Cook
10 min
Serves
4
Difficulty
Moderate
Eat these straight from the oven or pack them for lunch.

Ingredients

Dried breadcrumbs

70 g, (1 cup) fresh

Dijon mustard

2 tsp

Worcestershire sauce

2 tsp

Pepper

½ tsp, white

Ground paprika

1 tsp

Fresh flat-leaf parsley

⅓ cup(s), finely chopped

Crab

450 g

Egg(s)

2 medium, lightly beaten

Olive oil

1½ tbs

Lemon(s)

1 medium, cut into wedges to serve

Instructions

  1. Combine the breadcrumbs, mustard, Worcestershire sauce, pepper, paprika, parsley, crab and eggs in a large bowl. Using hands, shape ⅓ cup of the mixture into a 2cm-thick, 8cm diameter patty. Repeat with remaining mixture to make 8 patties.
  2. Heat the oil in a large frying pan over medium heat. Cook the crab cakes for 3-4 minutes each side or until browned and cooked through. Serve the crab cakes with the lemon wedges and cracked pepper.

Notes

SERVING SUGGESTION: Mesclun and cucumber salad. Combine 80g baby mesclun salad leaves, 2 baby cucumbers (cut into ribbons) and 125g cherry tomatoes (quartered). Drizzle with lemon juice. TIP: Crab cakes can be a little fragile, so turn them carefully with an egg flip when cooking. If the crab cakes are over-browning you can transfer them to a baking tray lined with baking paper and finish cooking them in a preheated 180°C oven for 5 minutes or until they are cooked through.

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