Crab cakes

Crab cakes

This twist is on a delicious crab cake recipe by chef Martin Wishart uses aromatic Asian flavourings, including Kikkoman soy sauce.

  • Serves6
  • Cooking Time30 mins


  • 450g of white crab meat
  • 2 large eggs
  • 100g of breadcrumbs, finely ground
  • 6 spring onions, finely sliced
  • 2 tbsp of Kikkoman soy sauce
  • 1 tsp of Thai fish sauce
  • 1 fresh ginger, finely grated
  • 1 garlic clove, crushed
  • 1 lime, juiced
  • Salt
  • White pepper, freshly ground
  • Plain flour
  • 4 tbsp of vegetable oil

To Serve

  • 1 dash of olive oil
  • 1 dash of lime juice
  • Salad leaves


For the crab cakes, carefully pick through the crab meat for any pieces of cartilage or shell. Combine in a bowl with the eggs, breadcrumbs, spring onions, fish and soya sauces, ginger, garlic and lime juice to taste.

Season with a little salt and pepper. Divide the mix into 50g portions and shape into even-sized round cakes and lightly coat with flour.

Heat the vegetable oil in a large non-stick frying pan. When you feel a good heat rising, carefully arrange the crab cakes in the pan, making sure they don't touch each other.

Allow the cakes to cook for 3-4 minutes on each side so they are hot in the centre and golden-brown on the outside. Use a palette knife to transfer the crab cakes from the pan on to kitchen paper to drain off excess oil.

Serve the crab cakes on a warm plate with a garnish of a few salad leaves dressed with a little olive oil and a squeeze of lime juice.