Total Time
Prep 30 mins
Cook 15 mins

From the seafood cooking school Sydney.

Ingredients Nutrition


  1. Pick meat from crabs.
  2. Combine egg, mayonnaise, Tabasco, mustard, Worcestershire sauce, cayenne, salt and pepper in a large bowl.
  3. Add crabmeat, breadcrumbs and parsley and mix well, but gently so as not to break up the crab meat too much.
  4. Form mixture into 12 balls, place on a plate and refrigerate for 1 hour.
  5. In the palm of your hands, flatten balls into discs and coat well with breadcrumbs.
  6. Melt clarified butter in a frying pan and fry crab cakes, in batches if necessary, turning once until golden on both sides. Keep warm in a low oven while cooking remaining batches if necessary.
  7. Notes: You can use other types of crabs for this recipe, or 500g fresh crabmeat if you don't want to pick your own. Frozen crabmeat won't work as well, as the texture of these cakes relies on the large, succulent chunks of crabmeat. If using frozen crabmeat make sure you drain it well, squeezing to extract as much excess moisture as possible. Make breadcrumbs by pulsing stale bread in a food processor until crumbed.


Most Helpful

This was a good dish. I had to use gluten free bread for the crust and it still came out great!

RachelHesse October 28, 2011

This was totally delicious!!! The only criticism I have is that I do love the flavour of mud crabs and this did take away from the natural flavour of the crab, so next time I would make it with a different crab. That said I catch them off the end of the jetty so that made for ease and cheapness of making a totally awesome meal. I added a little more cayenne pepper than a pinch as we love a bit of spice in our food. I served ours over salad with avocado and a few prawns for a totally delicious meal.. I will defintely be making this one again and will probably add a little onion the next time.. My sister just arrived from Switzerland 2 nights ago and I had caught 3 muddies the day before so made this and it was a real treat for her first meal back in OZ so thanks for sharing.. Huge thumbs up!!! yummy

The Flying Chef March 10, 2010

Here in Louisiana we have four seasons: crawfish, shrimp, crab and King Cake and most times those overlap. Loved them. Made for A-NZ #37 Recipe Swap.

gailanng February 01, 2010

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