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A great recipe that makes crab cakes go further; mini bites of crab great for parties and picnics on a sunny day.

Shopping list

For the Crab Cakes:

250g brown crab meat

250g hand picked white crab meat

1 egg

2 spring onions, thinly sliced

1 cup crushed cream crackers

1/4 cup mayonnaise

1/2 teaspoon black pepper

1 cup soft, fresh breadcrumbs

1/2 cup vegetable oil


For Crab Cake Sliders:

12 floured rolls (split)

Green salad

Sour Cream or Creme fraiche


Mix all the ingredients for the crab cakes together. Choose the size of cake you prefer, either large or medium.

Form into 12 patties for medium sized cakes, or 6-8 for larger cakes; cover and chill for 30 minutes.

Gently pan-fry the patties with 2 tablespoons of vegetable oil at a medium heat until both sides are golden. Drain excess oil on absorbent paper.

To serve the cakes, place some green salad on the bottom of each bun, then add a crab cake, some sour cream and top with the other half of the bun. Delicious.


Serving suggestion

Serve with a side dish of french fries, salad or roasted sweet root vegetables. To see the original recipe visit Coastal Living.


Total Time50 minutes

Preparation Time40 minutes

Cooking Time10 minutes

Recipe TypeShellfish Recipes
Crab Recipes

Fish TypeCrab

AuthorKathryn Jessup - Coastal Living

Publication Date21 June 2012

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