Crab Cakes


  • 4x 170g

    Sealord Genuine Crabmeat (drained)

  • 1 cup

    panko breadcrumbs

  • 2


  • 2 tbsp


  • 2

    spring onions, finely chopped

  • 2 tbsp

    fresh parsley, finely chopped

  • zest of 1 lemon

  • salt & pepper to taste


  1. Combine all ingredients together in a large bowl.
  2. Form mixture into fritters with wet hands.
  3. Place fritters into the fridge for around 10 minutes to rest, this allows for the breadcrumbs to absorb all the flavours.
  4. Shallow fry the crab cakes on a medium heat for a few minutes on each side until cooked through.
  5. Place on kitchen towels after cooking to absorb excess oil.
  6. Serve with your favourite Asian inspired salad and a wedge of lemon.