zoom Heston's Prawn & crab cakes
  • Save to your scrapbook
  • Save to your scrapbook

    Heston's prawn & crab cakes

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Heston's prawn & crab cakes

    'Zingy little fishcakes complete with dipping sauce and crispy shallots for a bit of crunch' - Heston Blumenthal

    Makes: 18


    130g mayonnaise
    ¼ tsp yuzu juice

    100g Heston from Waitrose Prawn Cocktail
    50g white crab meat
    4g garlic, peeled and finely grated
    9g red chilli, finely chopped
    12g sushi ginger, finely chopped
    18g Dijon mustard
    20g fish sauce
    2g chives, finely chopped
    6g fresh coriander, finely chopped
    50g breadcrumbs
    12g lemon juice
    Freshly ground black pepper and chilli powder
    20g Waitrose Wholesome Semolina

    2 shallots
    Oil, for deep frying


    1. Combine the sauce ingredients together in a bowl and reserve.

    2. For the cakes, mix the prawn cocktail and crab meat in a bowl using a fork. Add all the remaining ingredients apart from the semolina and adjust the seasoning.

    3. Divide this mixture into 15g cakes, about 1.5cm thick. Place the semolina on a plate and gently press the cakes in it to coat them, top and bottom.

    4. Heat a large, non-stick pan over a medium-high heat and add a thin layer of oil. Fry the cakes, in batches, until golden and crispy on both sides. Place the cakes on kitchen paper to absorb excess oil.

    5. To finish, finely slice the shallots into rings using a mandolin. Place a deep pan on a medium-high heat and add oil until it’s three quarters of the way up the sides. Heat to 140°C. Add the shallots and fry for 3 to 4 minutes until crispy and golden. Using a slotted spoon, remove the rings from the oil and place on kitchen paper to absorb excess oil and to cool. Crumble the shallots into small pieces.

    6. To serve, place a small dollop of sauce on top of the crab cakes and sprinkle some of the crispy shallots on top.

    Your recipe note

    Edit your recipe note


    Average user rating

    2 stars