Just like a summer hat, a pretty floral dress or a smashing bikini, crab cakes are a major part of my summer panoply. They always make me feel like I am on a holiday, somewhere on a beach with a faraway lighthouse. It’s the kind of food I want on every restaurant menu, and I dream of having them in all my favourite travel destinations – to sum it up, crab cakes are the top!
There’s something so satisfying when buying crustaceans delights. I came home with creatures from the sea, the ‘Araignées‘ (spider crabs). They have such impressive jewel-like faces, looking so fierce and frightful. Almost too beautiful to eat.
Crab picking is, I admit, quite a big ordeal. You’ll need good pliers and a ‘savoir-faire’ earnt from years of experience at seafood restaurants. But it can be fun, especially if you have company. You can of course used canned crab meat – it will save you a lot of time and still taste wonderful.
Ingredients: (makes approx. 12 small cakes)
4 potatoes (boiled and mashed)
2 spring onions (finely chopped)
1 tsp mustard
Handful of chopped parsley
1 tbsp lemon zest
1 tbsp lemon juice
12-16 crackers (like ritz crackers) – crushed
450 grs cooked crabmeat (I used fresh spider crabs, but you can also use other types or canned)
Olive oil (for frying)
Lemon wedges (for serving)
Mayonnaise (for serving)
Shallot sauce (6 tbsp wine vinegar mixed with one chopped shallot)
In a large bowl, mix mashed potatoes, parsley, egg, mustard, lemon juice, zest, crushed crackers, chopped spring onions. Fold in the crabmeat gently.
Shape into small patties. Place patties on a plate, cover in cling film and refrigerate for one to two hours (Alternatively, you can also place in the freezer for 25 minutes should you have less time).
Heat oil in a large skillet over medium heat. When the oil is hot, place crab cakes (in batches by 4/5) in pan and fry on each side about 4 minutes, or until golden brown. Serve warm with lemon wedges, shallot sauce or mayonnaise.
6 thoughts on “Spider crab cakes”
These sound very summery indeed–and delicious!
Sounds luxurious and oh so delicious!
Was thinking what to make with lots of leftover mash potato from dinner tonight! These little crab cakes will be just the thing mimi! They look delicious! Will make the little shallot sauce to go with them too! Thank you for your wonderful inspiring little recipes!! x
Hi Mimi! I just discovered this recipe. Crab is one of my absolute favourite foods (I ordered a whole one for dinner the night of my graduation – probably not the best when in my lovely dress). So looking forward to making this with my mum sometime soon. Merci beacoup de partager votre vie avec nous. Vous êtes très gentil. Merci énormément. Bisous, et bon chance
Merci beaucoup Ruth! Vous êtes adorable! Bonne soirée, Mimi x
Merry Christmas to you too, Mimi! Thrilled to get your response on the Mathieu’s fruit cake, made it yesterday and it came out divine. I substituted the apricot jam for peach and it came out fine, but I can imagine the apricot jam would have been less sweet.
Now, the delicious crab cakes, made them for tonight’s Christmas eve, used two cans of Clover Leaf brand crab pieces that are available here in Canada, came out superb. I can only imagine making the recipe with the fresh crab. It brings back memories of our travels in northern Norway where we gorged on king crab. Thank you so much for sharing this recipe, will use it again in March when we sail in Seychelles with our friends. Last item of my long post, would you consider making Beef Wellington any time soon before the new year, it would be grand to know your version of this fine way to make beef. Best wishes for the Holiday Season. Marzena:)