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1. Mix together the crab, mayo, spring onion and flat-leaf parsley. Form into 12 small cakes then dip in egg and coat in breadcrumbs. Put in the fridge for 30 minutes to firm up. Mix all the remoulade ingredients together.
2. Heat a knob of butter in a non-stick frying pan. Fry the crab cakes in batches until golden brown. Serve with the remoulade.

475 kcalories, protein 26.1g, carbohydrate 12.2g, fat 36.1 g, saturated fat 10.8g, fibre 1.5g, salt 2.76 g

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• Yvonne

  13 November 2007

  Yvonne commented on this recipe

  I am trying to arrange a nice dinner party. What i would like to do is have everything ready,when the guests arrive so that I don't spend to much time in the kitchen.I like to cook ahead? Y

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• Abbey

  08 April 2008

  Abbey rated and commented on this recipe

  

  nice crab cakes didnt make the sauce. easy to make quick to cook

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• Rhonda

  12 June 2008

  Rhonda commented on this recipe

  Very easy and delicious, I use a combination of fresh and tinned crab meat to save money.

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• Ourshell

  31 July 2008

  Ourshell commented on this recipe

  Really enjoyed these. Used just tinned white meat and it worked well - very easy to make and the fennel remoulade was delicious. Was quite rich though so would maybe use half fat mayonnaise next time.

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• Belkey

  28 August 2008

  Belkey rated and commented on this recipe

  

  These were only ok, I too made them with tinned crab & if I was to do them again I would add some fresh chilli or ginger to the crab cakes to bring a little more flavour. I also thought that the remoulade had a bit too much mustard in which overshadowed the lovely flavour of fennel. I also didn't use mayonnaise in the remoulade as I thought it would be too cloying so used half fromage frais & half greek yoghurt.

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Ingredients

• 400g cooked white crabmeat
• 3 tbsp mayonnaise
• 2 spring onions , finely chopped
• 3 tbsp chopped flat-leaf parsley
• 2 eggs , beaten
• fresh breadcrumbs
• butter

FENNEL REMOULADE

• 1 fennel bulb , finely shredded
• 2 small shallots , finely sliced
• 2 tbsp chopped flat-leaf parsley
• 4 tbsp mayonnaise
• 2 tbsp Dijon mustard
• 1 tsp capers , rinsed
• 1 tbsp chopped gherkins or cornichons
• 1 lemon , juiced

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 50 minutes

Ingredients

• 400g cooked white crabmeat
• 3 tbsp mayonnaise
• 2 spring onions , finely chopped
• 3 tbsp chopped flat-leaf parsley
• 2 eggs , beaten
• fresh breadcrumbs
• butter

FENNEL REMOULADE

• 1 fennel bulb , finely shredded
• 2 small shallots , finely sliced
• 2 tbsp chopped flat-leaf parsley
• 4 tbsp mayonnaise
• 2 tbsp Dijon mustard
• 1 tsp capers , rinsed
• 1 tbsp chopped gherkins or cornichons
• 1 lemon , juiced

475 kcalories, protein 26.1g, carbohydrate 12.2g, fat 36.1 g, saturated fat 10.8g, fibre 1.5g, salt 2.76 g

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