Bloody mary crabcakes

Bloody mary crabcakes
  • Serves icon Makes 8 crabcakes (to serve 2) or 10-12 to serve as a nibble
  • Time icon Hands-on time 30 min, plus chilling

Quick to make and easy to devour – these pepped-up crabcakes won’t be left untouched. Perfect as dinner party nibbles or a light summery starter.

Nutrition: per serving

Calories
397kcals
Fat
21.3g (4.1g saturated)
Protein
23.7g
Carbohydrates
26.7g (2g sugars)
Fibre
2g
Salt
1.3g
Calories
397kcals
Fat
21.3g (4.1g saturated)
Protein
23.7g
Carbohydrates
26.7g (2g sugars)
Fibre
2g
Salt
1.3g

For two people

Ingredients

  • 75g Carrs Cheese Melts (or similar cheese crackers)
  • 2 x 100g packs Seafood & Eat It Fifty Fifty Cornish Crab, from Waitrose (or ask your fishmonger for 100g white and 100g brown crabmeat)
  • 2 celery sticks, finely chopped, plus leaves to garnish
  • 1 spring onion, finely chopped
  • 1 tsp finely chopped fresh tarragon
  • Finely grated zest and juice 1 lemon, plus wedges to serve
  • 5 drops Tabasco or to taste
  • 1 tsp Worcestershire sauce
  • Vegetable oil for frying
  • Chilli sauce for dipping (optional)

Method

  1. Put the crackers in a food processor and whizz to fine crumbs. Transfer 40g to a bowl, then reserve the rest on a plate for the coating.
  2. Add the crabmeat, chopped celery, spring onion, tarragon, lemon zest and juice, Tabasco, Worcestershire sauce and a twist of black pepper to the cracker crumbs in the bowl and mix thoroughly.
  3. Using 2 teaspoons, divide the crab mixture into 8 equal-size patties (or 10-12 mini cakes). Coat each one in the reserved cracker crumbs, then place on a baking sheet lined with non-stick baking paper. Chill for 30 minutes or overnight.
  4. Heat a glug of oil in a wide, shallow frying pan until it starts to shimmer. Cook the crabcakes for 3-4 minutes on each side until deep golden and crisp. Work in batches, wiping out the pan with kitchen paper and adding more oil if necessary.
  5. Serve the crabcakes garnished with celery leaves, with lemon wedges to squeeze over and chilli sauce for dipping, if you like.

delicious. tips

  1. Make the crabcakes to the end of step 3 up to 24 hours ahead; cover and chill, then cook as in step 4.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
Subscribe to delicious magazine today

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Crab and avocado tart

This this crab and avocado recipe is ideal for a Christmas lunch starter. Get ahead...

Save recipe icon Save recipe icon Save recipe

Crab cocktail

Looking for a classic crab cocktail? This recipe has a video to help you prepare...

Save recipe icon Save recipe icon Save recipe

Crab recipes

Gazpacho with crab meat

This classic chilled Spanish soup recipe complements the crab meat brilliantly in this light, summery...

Save recipe icon Save recipe icon Save recipe

Noodle recipes

Chilli crab noodles

An easy crab noodle recipe, made with lots of ingredients you may already have in...

Subscribe to our magazine

Subscribe to delicious. magazine this month for a half price subscription

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine