Crunchy Crab Cakes with Pickled Veg

Name: Crunchy Crab Cakes with Pickled Veg
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 4 baby courgettes; 4 baby carrots, about 100g, trimmed and thinly sliced; 100 g radishes, we used watermelon radishes, quartered and finely sliced; 2 tbsp. white wine vinegar; 1/2 tbsp. caster sugar; 75 g mayonnaise; 75 g low-fat crème fraîche; 1/2 tsp. sweet smoked paprika; 1 tsp. Dijon mustard; Finely grated zest 1/2 lemon; 2 tsp. non-pareille capers, drained and roughly chopped; 100 g fresh crab meat, mix of white and brown; 150 g ricotta; 2 -3tsp chopped chives or tarragon, to taste; 1 medium egg; 90 g panko breadcrumbs; 2 tbsp. vegetable oil

We’ve used a mixture of fresh brown and white crab meat for a stronger flavour, but you can use all white if you prefer.

By The GH Kitchen TeamPublished: 08 April 2022

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crunchy crab cakes with pickled veg april recipe

Enjoy these crab cakes as either a starter or a lighter midweek meal in the Spring!

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Yields:

4 serving(s)

Prep Time:

30 mins

Cook Time:

10 mins

Total Time:

40 mins

Cal/Serv:

406

Ingredients

For the pickled veg

4 baby courgettes
4 baby carrots, about 100g, trimmed and thinly sliced
100 g radishes, we used watermelon radishes, quartered and finely sliced
2 Tbsp. white wine vinegar
1/2 Tbsp. caster sugar

For the dip

75 g mayonnaise
75 g low-fat crème fraîche
1/2 tsp. sweet smoked paprika
1 tsp. Dijon mustard
Finely grated zest 1/2 lemon
2 tsp. non-pareille capers, drained and roughly chopped

For the crab cakes

100 g fresh crab meat, mix of white and brown
150 g ricotta
2 -3tsp chopped chives or tarragon, to taste
1 medium egg
90 g panko breadcrumbs
2 Tbsp. vegetable oil

Directions

1. Step 1To make the pickled vegetables, finely slice the courgettes lengthways (or peel into ribbons using a y-shaped vegetable peeler). Add to a bowl with the carrots and radishes, and mix through the vinegar, sugar and some seasoning. Set aside to lightly pickled.
2. Step 2Next make the dip. In a small serving bowl whisk the mayonnaise and crème fraîche until smooth. Add the remaining ingredients with some seasoning. Chill until needed.
3. Step 3For the crab cakes in a medium bowl mix the crab, ricotta, chives/tarragon, egg, 50g of the panko breadcrumbs and plenty of seasoning. Allow to sit for a couple of min for the breadcrumbs to absorb moisture. Meanwhile sprinkle the remaining 40g breadcrumbs into a shallow bowl.
4. Step 4With damp hands, shape the crab mixture into 12 patties. Press lightly into the breadcrumbs to coat.
5. Step 5Heat the oil in a large non-stick frying pan over medium heat. Add the crab cakes and fry for 5-8min, turning once, or until golden and piping hot. Meanwhile drain the pickled vegetables and empty into a serving bowl. Serve with the crab cakes and dip.

Per serving:

Calories: 406
Protein: 14g
Total fat: 30g
Saturates: 7g
Carbs: 20g
Total sugars: 7g
Fibre: 2g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time