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Maryland crab cakes

Crab cakes served with watercress and lemon are perfect for a simple supper.

  • Timer Prep 45 min
    Cook 10 min
  • Chart 240.0 cal/
  • Chef hat Easy


Zest the lemons. Drain the canned white crab meats.


  1. 1 Break up the crackers a little and put in a food processor with the parsley. Whizz to fine breadcrumbs.
  2. 2 Tip into a large bowl, then stir in all the remaining ingredients, except the crab meat, flour and olive oil. Season.
  3. 3 Add the fresh and canned crab meat. Gently fold everything together and shape the mixture into 8 cakes.
  4. 4 Dust with flour, cover and chill in the fridge for 30 minutes.
  5. 5 Heat the olive oil in a large, non-stick frying pan. Fry the crab cakes for 3-4 minutes each side until golden.
  6. 6 Remove with a fish slice and drain briefly on kitchen towel then serve immediately.
  • Average per serving
  • Calories 240.0kCal
  • Fat16.3g
  • Saturated3.4g
  • Salt2.0g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg