Crab Cake with Ballymaloe Mayo

Crab cake
  • Cooking Time: 40 mins
  • Serves: 3
  • Allergens: crustacean/ wheat/ dairy/ mustard/ egg

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Summer Crab cakes are simply the best. You could even turn this into a delicious fiery taco!


  • 250g Crab meat- squeezed and free of shell and excess moisture
  • 1 cooked potato, peeled and mashed (no butter, no milk, no cream)
  • 6 tbsp Breadcrumbs
  • 3 tbsp Bechamel sauce (or 2 eggs)
  • 1 tbsp finely chopped dill, parsley, chives
  • 1 tbsp Ballymaloe original relish
  • Mixed leaves
  • Ballymaloe French Dressing
  • Ballymaloe Mayo
  • 100g plain flour seasoned
  • 2x beaten eggs
  • 6 tbsp fine breadcrumbs

Dietary Suitability

  • cotains crustacean
  • contains egg
  • contains mustard
  • contains wheat


  1. Place the crab, breadcrumbs, bechamel, herbs, Ballymaloe original relish into a mixing bowl. Stir to combine and taste for seasoning. Add sea salt and freshly cracked black pepper if needed.
  2. Shape into patties.
  3. Chill on a parchment lined tray for 15mins.
  4. Coating the crab cakes: Pop each crab cake into the seasoned flour, pat off any excess. Turn in the beaten egg then finely the breadcrumbs. Return to the parchment lined tray and chill for a further 15mins.
  5. To shallow fry- place 1.5” of olive oil (or sunflower oil) in your large frying pan and heat. Have a kitchen paper lined tray ready and a fish slice
  6. Once the oil JUST begins to smoke add 2 fish cakes and cook for 4mins a side. Monitor the heat and lower gradually to ensure you are in control.
  7. Place onto the kitchen paper-lined tray and into a warming oven (preheated at 100*) while you cook the rest.
  8. To serve: place two fish cakes onto each warmed plate and serve with a tossed green salad and a side of Ballymaloe Mayo to dip.

  • Cooking Time: 40 mins
  • Serves: 3
  • Skill: Medium
  • Allergens: crustacean/ wheat/ dairy/ mustard/ egg

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0 / 5 0