top of page

Fehmalee's Crab Cakes

I love crab cakes especially meaty cakes topped with a large dollop of extra hot horseradish. Yummy! Here’s my go to crab cake recipe whenever I’m in need of this mouth watering treat.


450g fresh crabmeat lumps, 3tb panko (breadcrumbs), ½ a bunch of fresh parsley (chopped),1 egg, 2tbs mayonnaise, ½ tsp dijon mustard, 1 ½ tsp Fehmalee’s Kitchen flavour enhancer, 1tsp Worchestershire sauce, 1tsp Fehmalee’s Kitchen base seasoning, 1/3 cup olive oil, knob of butter


In a large bowl add the crabmeat, panko, flavour enhancer, parsley and base seasoning. In a separate bowl, beat together the egg, mayonnaise, Worchestershire sauce and mustard. Once combined, add to crabmeat bowl and gently stir ingredients to combine. Form mixture into patties and place in the refrigerator for 1 hour to firm up. Preheat oven to 190c. In a frying pan under medium heat, add the olive oil and butter. Once oil starts to bubble add the crab cakes and fry for 3-5 minutes on each side or until they are lightly brown. Remove and place on a baking tray and cook for a further 10 minutes in the oven. Then serve with condiment of choice.


bottom of page