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Basil crab cakes with lemon mayo recipe

Basil crab cakes with lemon mayo recipe

6 ratings

Shellfish and lemon is a marriage made in heaven – these crab cakes are wonderfully fluffy thanks to perfectly mashed potato and are flavoured with fragrant basil. This easy dinner idea for two pairs them with a zingy lemon mayo and takes just half an hour to make. See method

  • Serves 2
  • 10 mins to prepare and 20 mins to cook
  • 701 calories / serving


  • 300g potatoes, diced
  • 170g tin white crab meat, drained
  • 1 lemon, zested, plus extra wedges to serve
  • ½ tsp Dijon mustard
  • 15g basil, shredded
  • 1 egg, beaten
  • 100g breadcrumbs
  • 2-3 tbsp olive oil
  • handful lamb’s lettuce

For the lemon mayo

  • ½ tbsp preserved lemon paste
  • 3 tbsp mayonnaise

Each serving contains

  • Energy

  • Fat

    38g 55%
  • Saturates

    6g 29%
  • Sugars

    3g 3%
  • Salt

    2.4g 40%

of the reference intake
Carbohydrate 67.4g Protein 25.8g Fibre 3.8g


  1. Put the potatoes in a small pan. Cover with boiling water and cook for 10-15 mins, until tender. Drain, cool under running water, then mash. Put the mash in a bowl with the crab, lemon zest, mustard and basil. Season well.
  2. With damp hands, divide the mixture into 8 and shape into patties.Put the beaten egg in one bowl and the breadcrumbs in another. Dip the patties in the egg, then coat in the breadcrumbs.
  3. Heat the oil in a frying pan over a medium heat. Fry the crab cakes, turning every couple of minutes, until golden on both sides. Drain on kitchen paper.
  4. For the lemon mayo, mix the lemon paste and mayonnaise in a bowl with a little seasoning. Serve with the crab cakes, lamb’s lettuce and extra lemon wedges for squeezing over.

See more Dinner ideas for two

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