James Martin Crab Cakes recipe transforms delicate seafood into a punchy, restaurant-quality starter. Known for his love of fresh, bold flavors, James Martin moves away from the heavy, potato-filled fish cakes often found in supermarkets. Instead, he opts for a lighter, Thai-inspired approach. These cakes are packed almost entirely with fresh crab meat and bound lightly with egg and breadcrumbs, allowing the sweetness of the crab to shine through. Infused with aromatic lemongrass, ginger, chili, and fresh coriander, they offer a perfect balance of heat, citrus zest, and seafood sweetness, all encased in a crisp golden crust.
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Why You Will Love This Crab Cakes Recipe:
- High Meat Content: Unlike budget recipes that are 50% mashed potato, these cakes are densely packed with actual crab meat for a luxurious texture.
- Fresh Aromatics: The combination of lemongrass, ginger, and lime leaf cuts through the richness of the seafood, making every bite light and refreshing.
- Quick Cooking: Because the crab is already cooked and the cakes are small, they only need a few minutes in the pan to become golden and crispy.
- Versatile: They work equally well as an elegant dinner party appetizer or a light summer lunch.
- Texture: The exterior is satisfyingly crisp (especially if using Panko breadcrumbs), providing a great contrast to the soft, tender interior.
James Martin Crab Cakes Ingredients
The Crab Base
- 400g fresh crab meat (a mix of white and brown meat gives the best flavor, but you can use all white for a cleaner look)
- 1 red chili, deseeded and finely chopped
- 1 stem lemongrass, outer leaves removed, very finely chopped (or 1 tsp lemongrass paste)
- 2 cm piece of fresh ginger, peeled and grated
- 2 spring onions (scallions), finely sliced
- 1 small bunch fresh coriander (cilantro), chopped
- Zest of 1 lime
- 1 egg, beaten (to bind)
- 50g breadcrumbs (fresh or Panko)
- 1 tbsp mayonnaise (optional, for extra binding)
- Salt and freshly ground black pepper
For Frying & Serving
- 2 tbsp vegetable oil or peanut oil (for frying)
- Flour (for dusting)
- Sweet Chili Sauce (for dipping)
- Lime wedges
How To Make James Martin Crab Cakes
- Prepare the Crab: Place the crab meat in a sieve and gently press it to remove any excess liquid. This is crucial to prevent the cakes from falling apart. Pick through the meat carefully to ensure there are no stray pieces of shell.
- Mix Aromatics: In a large mixing bowl, combine the chopped chili, lemongrass, ginger, spring onions, coriander, and lime zest.
- Combine: Add the drained crab meat to the bowl. Add the breadcrumbs and the beaten egg (and mayonnaise if using). Season generously with salt and pepper.
- Mix Gently: Mix everything together with a fork or your hands. Be gentle; you want to combine the ingredients without turning the crab meat into a paste.
- Shape: Divide the mixture into equal portions (usually 4 large cakes or 8 smaller ones). Dust your hands with a little flour, then shape the mixture into round patties.
- Chill (Crucial Step): Place the shaped cakes on a plate, cover with cling film, and refrigerate for at least 30 minutes. This allows the proteins to set and the breadcrumbs to absorb moisture, ensuring the cakes hold their shape in the hot pan.
- Fry: Heat the oil in a large non-stick frying pan over medium-high heat.
- Cook: Place the crab cakes in the hot oil. Fry for 3 to 4 minutes on each side until they are deep golden brown and heated through.
- Tip: Do not overcrowd the pan; cook in batches if necessary to maintain the oil temperature.
- Serve: Remove from the pan and drain on kitchen paper. Serve immediately with wedges of lime and sweet chili sauce.
Recipe Tips
- The “Chill” Factor: Never skip the refrigeration step. If you fry room-temperature crab mixture, it will likely disintegrate into a scramble in the pan. The cold solidifies the fats and binders.
- Lemongrass Prep: Lemongrass can be woody. Ensure you peel away the tough outer layers and only chop the soft, pale inner core. If you can’t find fresh lemongrass, jarred paste is a perfectly acceptable substitute.
- Breadcrumb Consistency: If the mixture feels too wet to shape, add more breadcrumbs a tablespoon at a time. If it feels too dry, add a teaspoon more mayonnaise or a splash of lime juice.
- Meat Selection: Using a mix of 70% white crab meat (sweet, flaky) and 30% brown crab meat (rich, creamy) gives the most authentic and deep flavor.
What To Serve With Crab Cakes Recipe?
These Crab Cakes are zesty and rich, so they need fresh, acidic, or sweet accompaniments to balance the plate. A dipping bowl of Sweet Chili Sauce or a Lime Mayonnaise is essential for moisture. For sides, serve them with a crisp Asian Slaw made from red cabbage, carrot, and sesame oil, or a simple Cucumber Salad with vinegar and chili to cleanse the palate. If turning this into a main course, a side of Coconut Rice pairs beautifully with the Thai flavors.
How To Store Leftovers Crab Cakes?
- Refrigerate: Store leftover cooked crab cakes in an airtight container in the fridge for up to 2 days. Seafood spoils quickly, so eat them sooner rather than later.
- Freeze: You can freeze the uncooked formed cakes. Place them on a baking sheet to freeze solid, then transfer to a bag. Freeze for up to 1 month. Thaw completely in the fridge before frying.
How To Reheat Leftovers Crab Cakes?
Important Rule (The “Rubber” Warning): Never microwave crab cakes. Microwaving seafood creates a tough, rubbery texture and makes the breadcrumb coating soggy and unappetizing. Always use dry heat (pan or oven) to revive the crisp exterior.
- Stovetop (Best Method): Heat a little oil in a pan over medium heat. Fry the cakes for 2 to 3 minutes per side until the crust is crisp again and the center is hot.
- Oven: Place on a baking sheet and heat at 375°F (190°C) for 10 minutes.
FAQs
Yes, but fresh pasteurized crab meat is far superior. If using canned, drain it extremely well, as it holds a lot of brine that will make the mixture watery.
It can be easily adapted. Use gluten-free breadcrumbs or almond flour as the binder, and ensure your mayonnaise and sauces are gluten-free.
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Check Price: £12.50 »Usually, this is because they are too wet or weren’t chilled long enough. Add more breadcrumbs to stiffen the mix, and ensure they stay in the fridge for at least 30 minutes before cooking.
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Crab Cakes Nutrition Facts
Serving Size: 2 small cakes
- Calories: 220 kcal
- Total Fat: 12g
- Saturated Fat: 2g
- Cholesterol: 95mg
- Sodium: 480mg
- Total Carbohydrate: 8g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 20g
James Martin Crab Cakes
Course: Starter, Light Lunch, Dinner, Lunch, SidesCuisine: Thai-British FusionDifficulty: Easy4
servings (8 small cakes)20
minutes8
minutes220
kcalJames Martin Crab Cakes are a vibrant, Thai-inspired starter that prioritizes fresh seafood over heavy fillers. Unlike dense potato-based cakes, these are packed with sweet crab meat, aromatic lemongrass, ginger, and fresh chili, held together lightly with egg and crumbs for a crispy, golden bite that bursts with zesty flavor.
Prep time: 20 minutes (+30 min chill)
Ingredients
- The Crab Base:
400g fresh crab meat (a mix of white and brown meat gives the best flavor, but you can use all white for a cleaner look)
1 red chili, deseeded and finely chopped
1 stem lemongrass, outer leaves removed, very finely chopped (or 1 tsp lemongrass paste)
2 cm piece of fresh ginger, peeled and grated
2 spring onions (scallions), finely sliced
1 small bunch fresh coriander (cilantro), chopped
Zest of 1 lime
1 egg, beaten (to bind)
50g breadcrumbs (fresh or Panko)
1 tbsp mayonnaise (optional, for extra binding)
Salt and freshly ground black pepper
- For Frying & Serving:
2 tbsp vegetable oil or peanut oil (for frying)
Flour (for dusting)
Sweet Chili Sauce (for dipping)
Lime wedges
Directions
- Prepare the Crab: Place the crab meat in a sieve and gently press it to remove any excess liquid. This is crucial to prevent the cakes from falling apart. Pick through the meat carefully to ensure there are no stray pieces of shell.
- Mix Aromatics: In a large mixing bowl, combine the chopped chili, lemongrass, ginger, spring onions, coriander, and lime zest.
- Combine: Add the drained crab meat to the bowl. Add the breadcrumbs and the beaten egg (and mayonnaise if using). Season generously with salt and pepper.
- Mix Gently: Mix everything together with a fork or your hands. Be gentle; you want to combine the ingredients without turning the crab meat into a paste.
- Shape: Divide the mixture into equal portions (usually 4 large cakes or 8 smaller ones). Dust your hands with a little flour, then shape the mixture into round patties.
- Chill (Crucial Step): Place the shaped cakes on a plate, cover with cling film, and refrigerate for at least 30 minutes. This allows the proteins to set and the breadcrumbs to absorb moisture, ensuring the cakes hold their shape in the hot pan.
- Fry: Heat the oil in a large non-stick frying pan over medium-high heat.
- Cook: Place the crab cakes in the hot oil. Fry for 3 to 4 minutes on each side until they are deep golden brown and heated through.
Tip: Do not overcrowd the pan; cook in batches if necessary to maintain the oil temperature. - Serve: Remove from the pan and drain on kitchen paper. Serve immediately with wedges of lime and sweet chili sauce.
Notes
- The “Chill” Factor: Never skip the refrigeration step. If you fry room-temperature crab mixture, it will likely disintegrate into a scramble in the pan. The cold solidifies the fats and binders.
Lemongrass Prep: Lemongrass can be woody. Ensure you peel away the tough outer layers and only chop the soft, pale inner core. If you can’t find fresh lemongrass, jarred paste is a perfectly acceptable substitute.
Breadcrumb Consistency: If the mixture feels too wet to shape, add more breadcrumbs a tablespoon at a time. If it feels too dry, add a teaspoon more mayonnaise or a splash of lime juice.
Meat Selection: Using a mix of 70% white crab meat (sweet, flaky) and 30% brown crab meat (rich, creamy) gives the most authentic and deep flavor.
