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    Crab cakes with grated courgette salad

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    Crab cakes with grated courgette salad

    Tossing grated courgette with lemon and a sprinkling of chilli makes a simple, zingy salad that’s ideal with these speedy seafood patties.

    • Preparation time: 15 minutes
    • Cooking time: 10 minutes
    • Total time: 25 minutes

    Serves: 2


    100g Seafood & Eat It fifty fifty crab meat
    200g essential mashed potato
    ¼ tsp cayenne pepper
    6 tbsp dried breadcrumbs
    2 salad onions, sliced
    1 red chilli, finely chopped
    1 large courgette, trimmed (about 275g)
    1 lemon, juice of ½, ½ cut into wedges
    ½ x 25g pack flat leaf parsley, leaves roughly chopped
    1 tbsp essential olive oil 


    1. In a bowl, mix together the crab, potato, cayenne pepper, 4 tbsp dried breadcrumbs and ½ of both the salad onions and red chilli; season. With wet hands, form the mixture into 4 x 2cm-thick patties. Put the remaining 2 tbsp breadcrumbs on a plate and roll the patties in them until coated. Chill in the freezer for 5 minutes.

    2. Meanwhile, grate the courgette and put it in a bowl with the lemon juice. Stir in the remaining salad onions and chilli along with the parsley; season and set aside. Heat the oil in a frying pan over a medium-high heat, then cook the crab cakes for 3-4 minutes on each side until crisp on the outside and piping hot in the middle. Serve with the courgette salad and lemon wedges.

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    This recipe first appeared in Waitrose & Partners Food, August 2019 issue. Download the Waitrose & Partners Food app for the full issue


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