Tasty Crab Cakes with Coriander Mayo

Crab cakes
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We try our hand at one of Kevin Dundon’s tasty recipes from his latest collaboration with Hellmann’s. As a main course or starter these are absolutely delicious, a great way to use up leftover mashed potatoes.

Serves 4


400g mashed potato

300g crab meat

1 egg yolk

½ red onion, diced

1 lemon, zest

1 Red Chilli, cut lengthways, seeds removed and finely chopped

2 tbsp olive oil

Salt & Pepper

2 tbsp plain flour for dusting

Coriander Mayonnaise:

1 tbsp fresh coriander, chopped

3 tbsp O’Hellmann’s

Baby green leaves

200g baby green leaves

1 lemon juice

2 tbsp extra virgin olive oil


Preheat the oven to 180C/350F/Gas Mark 4.

In a bowl combine the mashed potatoes, crab meat, red onion, lemon zest, chilli and egg yolk and season with a little salt and pepper. Divide the mixture into patty shapes and transfer to the fridge and allow to rest. Sprinkle with a little plain flour to coat the fish cakes ensuring that each crabcake is fully coated.

Heat a large frying pan with a some oil and pan fry the crab cakes for approximately 2 minutes on each side until they are golden brown. Using a fish slice, transfer the crab cakes onto a parchment lined baking tray, then transfer to the oven and continue cooking for 10 – 12 minutes until warmed through.

Meanwhile, spoon some O’Hellmann’s into a bowl and add the coriander, stir to combine. Cover with cling film until required.

In a bowl large combine the green leaves, lemon juice and olive oil. Season to taste.

Serve the crab cake with the coriander mayonnaise and the green leaves.

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