Bloody mary crabcakes
- Published: 6 Jun 17
- Updated: 18 Mar 24
Quick to make and easy to devour – these pepped-up crabcakes won’t be left untouched. Perfect as dinner party nibbles or a light summery starter.
-
Makes 8 crabcakes (to serve 2) or 10-12 to serve as a nibble
-
Hands-on time 30 min, plus chilling
Ingredients
- 75g Carrs Cheese Melts (or similar cheese crackers)
- 2 x 100g packs Seafood & Eat It Fifty Fifty Cornish Crab, from Waitrose (or ask your fishmonger for 100g white and 100g brown crabmeat)
- 2 celery sticks, finely chopped, plus leaves to garnish
- 1 spring onion, finely chopped
- 1 tsp finely chopped fresh tarragon
- Finely grated zest and juice 1 lemon, plus wedges to serve
- 5 drops Tabasco or to taste
- 1 tsp Worcestershire sauce
- Vegetable oil for frying
- Chilli sauce for dipping (optional)
Method
- Put the crackers in a food processor and whizz to fine crumbs. Transfer 40g to a bowl, then reserve the rest on a plate for the coating.
- Add the crabmeat, chopped celery, spring onion, tarragon, lemon zest and juice, Tabasco, Worcestershire sauce and a twist of black pepper to the cracker crumbs in the bowl and mix thoroughly.
- Using 2 teaspoons, divide the crab mixture into 8 equal-size patties (or 10-12 mini cakes). Coat each one in the reserved cracker crumbs, then place on a baking sheet lined with non-stick baking paper. Chill for 30 minutes or overnight.
- Heat a glug of oil in a wide, shallow frying pan until it starts to shimmer. Cook the crabcakes for 3-4 minutes on each side until deep golden and crisp. Work in batches, wiping out the pan with kitchen paper and adding more oil if necessary.
- Serve the crabcakes garnished with celery leaves, with lemon wedges to squeeze over and chilli sauce for dipping, if you like.
- Recipe from May 2017 Issue
Nutrition
For two people
- Calories
- 397kcals
- Fat
- 21.3g (4.1g saturated)
- Protein
- 23.7g
- Carbohydrates
- 26.7g (2g sugars)
- Fibre
- 2g
- Salt
- 1.3g
delicious. tips
Make the crabcakes to the end of step 3 up to 24 hours ahead; cover and chill, then cook as in step 4.
Buy ingredients online
Rate & review
Rate
Reviews
Save recipe
English crabcakes with tarragon mayonnaise
The aniseed notes of the tarragon mayonnaise beautifully complement these...
-
Easy
Save recipe
Easy Maryland crabcakes
A quick and easy crabcake recipe made from British crabmeat...
-
Easy
Save recipe
Fishcake recipes
Home-salted cod fishcakes with salsa verde mayonnaise
Crisp, golden and served with a creamy salsa verde –...
-
Medium
Save recipe
Healthy family meals
Oat-crusted mackerel and horseradish fishcakes with herby crème fraîche
Replacing some of the breadcrumbs with oats gives these fishcakes...
-
Easy
Save recipe
Canapés and cocktails
Gochujang bloody mary with a soy-pickled quail egg
This fun twist on the iconic hangover cure swaps Bloody...
-
Easy
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter