Crab Cakes

Crab Cakes

Serves: 4

Preparation time: 40 mins

Cooking time:  6 mins 

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2 eggs, lightly beaten

340g crab meat, drained 

1 spring onion finely chopped 

1 tsp mayonnaise 

2 teaspoons of sweet chili sauce 

300 g of breadcrumbs

Oil to shallow fry 

Rocket and Lemon wedges for serving 


Combine the eggs, crab meat, spring onion, mayonnaise, sweet chili sauce and breadcrumbs in a bowl and stir well.  Season, to taste, with salt and freshly ground black pepper.  Using wet hands, form the crab mixture into 8 small flat patties.   Cover and refrigerate for 30 minutes.

Heat the oil in a large heavy-based pan to 180C (350F) .  Cook the crab cakes over a medium heat for 6 mins or until golden on both sides.  Drain well on absorbent paper.

To Serve 

Serve the crab cakes on rocket leaves and with wedges of lemon.   Two cakes per serving.

Crab Claws

Crab Claws in Garlic Butter & Chilli 

Serves: 2 

Preparation time:  5 mins 

Cooking time:   10 mins

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1/4 cup good olive oil
1/4 cup butter
1 small onion, minced
6 cloves garlic, minced
1 cup dry white wine

1 chilli
1 lb pre-cooked small crab claws


Heat butter and olive oil in a skillet.  Sauté garlic and onions in butter mixture over med/high heat till onions start to turn clear; add wine, Turn to medium heat and reduce sauce for 5 minutes. Add claws and cook for about 5 minutes or until cooked through. 

To Serve:

Serve hot with crispy French bread for dipping.

Salmon Crab Terrine

Salmon and Crab Terrine

Serves 4 

Preparation time : 20 min

Cook time : Nil 

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500g Irish smoked salmon,thinly sliced

500g fresh crab meat flaked 

200g butter, softened

450g natural yogurt

4 tbsp chives, chopped

Salt, and freshly ground black pepper

Juice of 2 lemons


Slice the smoked salmon into thin slices and use the slices to carefully line a terrine mould, leaving the salmon overhanging on each side. 

Finely chop all remaining smoked salmon and put into a mixing bowl. 

Add the flaked  crab meat in the same bowl. Beat the butter until very soft, and add to the mixture  along with the yoghurt and chives. Mix well and season with salt, pepper and lemon juice. 

Spoon into the terrine, making sure it is filled to the top. Fold the overhanging salmon in, cover with cling film and refrigerate for several hours until firm. 

To serve: 

Slice and serve with toast. 

Crab Rosti

Crab Rosti with a Red Pepper Coulis

Serves : 4

Preparation time : 10 mins 

Cooking time:  20  mins

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450g/1lb crabmeat

2 large potatoes (optional – use 1 potato & 1 sweet potato)

110g/4oz flour

1 egg – lightly beaten

2 tablespoons horseradish

2 tablespoons fresh coriander, roughly chopped

Juice of 1 lime

Salt and freshly milled pepper 


2 red peppers – halved and seeds removed

5 tablespoons olive oil

2 tablespoons lemon juice

Salt and freshly milled pepper



Peel and grate potatoes using largest side of grater.  Combine with the crabmeat, add all other ingredients and mix well.  Heat oil in pan and place tablespoons of mixture onto pan.  Fry until golden brown on one side, turn rosti and repeat on other side. 


Brush peppers with oil and season.  Bake in pre-heated oven at 180oC/350oF/Gas 4 for 15-20 minutes.

Remove from oven and place in a bowl, cover with cling film.  Skin and blend to a purée.

Add olive oil and lemon juice and season.


To Serve:

Place potato cakes in centre of hot plates and drizzle the red pepper coulis around them.  Garnish with lemon curl.  


*Fish alternatives – Cod or any white fish, smoked fish, salmon.

Crab With Cress

Crab and Watercress Salad 

Serves: 4

Preparation time: 10 mins 

Cook time: Nil 

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400g crabmeat, flaked 

3tbsp chopped fresh chives or scallions 

2 tbsp of extra virgin olive oil 

12 tbsp carpers, drained 

12 whole lemons juiced 

8 oz watercress large with stems removed and chopped 

2 whole ripe tomatoes cored and cut into small cubes 

1 pinch salt 

1 pinch pepper 



Cut a small square piece of cling film / food wrap and use to line the inside of the mould of 4 ramekins or ring moulds.   
In a bowl, combine crabmeat, chives or scallions, capers, 2 tablespoons olive oil and lemon juice. Remember to hold over some of the chives for presentation at the end.  Toss gently. Add one and a half tomatoes finely cubed.  Add salt and pepper to taste and more lemon juice if needed.   Divide into already prepared moulds and press the mixture into the inside of the mould - leave no gaps showing.  

Take out and turn upside down onto four individual plates.  Divide the cress between the four portions and place on top.  Then decorate the plate using the remainder of the tomato and chives. 

To Serve: 

This crab and cress salad is light and can be accompanied with some crusty rolls.  

Smoked Salmon Crab Parcels

Smoked Salmon and Crab Parcels 

Serves 4

Preparation time: 

Cook time: 

Read recipe


8 large slices smoked Irish salmon 
12 tablespoons Irish crab white meat 
6 tablespoon Marie Rose Sauce (see recipe) 
½ finely diced red chilli – optional 
Juice of ½ lime 
Lime zest and wedges 
Lime and chilli dressing (See recipe) 


Cut a small square piece of cling film / food wrap and use to line the inside of the mould of 4 ramekins or ring moulds.   
Cut the smoked salmon into wide slices, and press into the inside of the mould - leave no gaps showing, as the smoked salmon will create the outer layer of the parcel. 
Mix the Marie Rose sauce with the crabmeat, lime juice and chilli, season with salt and pepper and mix together gently. 
Use a spoon to place the crabmeat into the inside of the smoked salmon mould and press down firmly with the back of the spoon until it is nearly full. Fold the remaining pieces of salmon over the crabmeat and press firmly. 
Cover with the remaining cling film and allow to set in a fridge for at least an hour

To serve:

Remove from the mould when needed, garnish and serve with dressing of choice. 

Marie Rose / Seafood Sauce 

One of the classic seafood sauces, with a variety of different uses.

12 tablespoons mayonnaise.
6 tablespoons tomato ketchup.
2 tablespoon brandy.
A dash of Tabasco sauce.

Combine all ingredients together and mix well. Makes approx 250ml sauce 

Chilli and Citrus Dressing 

1 red chilli – deseeded and finely chopped 
1 tablespoon fresh coriander 
Zest and juice of ½ lime 
Zest and juice of ½ orange 
3 tablespoons olive oil 

Place all ingredients in a bowl and whisk until well combined.