James Martin Crab Cakes​​​

If you love the idea of restaurant-style crab cakes with a crisp golden crust and a soft, sweet crab-filled centre, these James Martin crab cakes are the ones to make at home. They’re light yet satisfying, gently seasoned so the crab stays front and centre, with just enough binder to hold everything together. This recipe is straightforward and very doable for beginners, especially if you chill the cakes before cooking. Total time is about 45 minutes, including a short chill.

Ingredients

For the crab cakes

• 200g white crab meat, picked over carefully for shell
• 100g brown crab meat (optional, but adds richness)
• 2 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 2 tbsp spring onion (or chives), finely chopped
• 1 tbsp fresh parsley, chopped
• 60g fresh breadcrumbs (plus 1–2 tbsp extra if needed)
• 1 large egg, beaten
• 1/2 tsp fine sea salt (adjust to taste)
• 1/4 tsp black pepper
• Pinch of cayenne or paprika (optional)

For the coating

• 3 tbsp plain flour
• 1 egg, beaten
• 80g panko breadcrumbs

For cooking and serving

• 2 tbsp vegetable oil
• 1 tbsp butter
• Lemon wedges, to serve

Quick lemon aioli (optional but lovely)

• 4 tbsp mayonnaise
• 1 tsp lemon juice
• 1 small garlic clove, finely grated (or crushed to a paste)
• Pinch of salt, to taste

How to Make James Martin Crab Cakes

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven. Line a baking tray with baking paper and put it in the oven to heat while you cook the crab cakes. This helps them stay crisp when they go in to finish.
• Mix the crab cake base: In a large bowl, combine the white crab meat, brown crab meat (if using), mayonnaise, Dijon mustard, lemon juice, lemon zest, spring onion, parsley, breadcrumbs, beaten egg, salt, pepper, and cayenne. Mix gently with a fork so you keep nice flakes of crab rather than a paste.
• Shape and chill: Divide the mixture into 8 equal portions and shape into neat patties about 2cm thick. Place them on a plate, cover, and chill for 15 minutes. This step makes them much easier to coat and fry without breaking.
• Set up the coating station: Put the flour on one plate, the beaten egg on a second plate or shallow bowl, and the panko on a third plate. Coat each crab cake in flour (tap off excess), then egg, then panko, pressing lightly so the crumbs stick.
• Pan-fry until golden: Heat the vegetable oil and butter in a large frying pan over medium heat. Fry the crab cakes in batches for 2–3 minutes on each side, until crisp and deep golden. Keep the heat steady so the coating colours without burning.
• Bake to finish: Transfer the crab cakes onto the hot, lined baking tray and bake for 6–8 minutes, just until heated through. This gives you a crisp outside and a warm centre without overcooking the crab.
• Cool briefly: Remove from the oven and rest the crab cakes for 2 minutes. That short pause helps them settle and hold together when you plate up.
• Assemble and serve: Stir together the mayonnaise, lemon juice, garlic, and a pinch of salt to make a quick lemon aioli. Serve the crab cakes hot with a dollop of sauce and lemon wedges on the side.

Tips

Why are my crab cakes falling apart?

The most common causes are not chilling long enough, turning them too soon, or having a mixture that’s a little wet. Chill for at least 15 minutes, use a fish slice to turn confidently, and if the mix feels loose, stir in 1–2 extra tablespoons of breadcrumbs before shaping.

How do I keep crab cakes crisp, not greasy?

Keep the heat at medium so the coating browns steadily, and avoid overcrowding the pan. Finishing on a hot oven tray also helps drive off surface moisture and keeps the crumb crisp.

Can I make them more “crabby” and less bready?

Yes. Use fresh breadcrumbs (not too fine), measure them lightly, and mix gently. The breadcrumbs are there to bind, not bulk it out. If your crab is very dry, you can even reduce the breadcrumbs slightly.

How do I stop bits of shell sneaking in?

Spread the crab meat out on a plate and run your fingertips through it before mixing. It only takes a minute and makes a huge difference when serving.

Serving Suggestions

• Rocket (arugula) salad with a lemony vinaigrette
• Chunky chips or skinny fries and a little extra aioli
• Buttered new potatoes and steamed asparagus
• Classic tartare sauce and a crisp cucumber salad
• Soft brioche bun for a crab cake sandwich with lettuce and pickles

Storage

Room temperature

Crab cakes are best served hot and fresh. For food safety, don’t leave cooked crab cakes out for more than 2 hours (or 1 hour in warm conditions).

Refrigerator

Store cooked crab cakes in an airtight container for up to 2 days. Reheat on a tray at 200°C (180°C fan) for 8–10 minutes until piping hot. If you made the mixture ahead, keep it covered in the fridge and shape and cook within 24 hours.

Freezing

For best texture, freeze the shaped, coated, uncooked crab cakes. Freeze on a tray until firm, then transfer to a freezer bag or container for up to 1 month. Cook from frozen: fry gently to colour, then bake a little longer (around 10–12 minutes) until hot all the way through.

Nutrition

• Calories: 255 kcal
• Carbohydrates: 18g
• Protein: 15g
• Fat: 14g
• Saturated fat: 3g
• Sodium: 620mg

Nutrition values are estimates and will vary depending on the crab, breadcrumbs, and sauce used.

FAQs

James Martin Crab Cakes

Recipe by Milli Rose

0.0 from 0 votes

Course: Starter, AppetizerCuisine: British, SeafoodDifficulty: Easy

Servings

8

crab cakes

Prep time

20

minutes

Cooking time

15

minutes

Total time

45

minutes

Calories

255

kcal

35

minutes

Crisp, golden James Martin-style crab cakes with a tender crab centre, finished in the oven and served with a quick lemon aioli. Perfect as a starter or light main.

Ingredients

• 200g white crab meat, picked over for shell

• 100g brown crab meat (optional but recommended)

• 2 tbsp mayonnaise

• 1 tsp Dijon mustard

• 1 tbsp lemon juice

• 1 tsp lemon zest

• 2 tbsp finely chopped spring onion (or chives)

• 1 tbsp chopped fresh parsley

• 60g fresh breadcrumbs (plus extra if needed)

• 1 large egg, beaten

• 1/2 tsp fine sea salt (to taste)

• 1/4 tsp black pepper

• Pinch of cayenne or paprika (optional)

• 3 tbsp plain flour (for coating)

• 1 egg (for coating)

• 80g panko breadcrumbs (for coating)

• 2 tbsp vegetable oil + 1 tbsp butter (for frying)

• 4 tbsp mayonnaise + 1 tsp lemon juice + 1 small garlic clove, finely grated (quick lemon aioli)

Directions

• Preheat the oven to 200°C (180°C fan). Line a tray and place it in the oven to heat.
• Mix crab, mayonnaise, mustard, lemon juice and zest, spring onion, parsley, breadcrumbs, beaten egg, salt, pepper, and cayenne (if using). Mix gently.
• Shape into 8 cakes and chill for 15 minutes to firm up.
• Set up coating: flour, beaten egg, and panko. Coat each cake in flour, then egg, then panko.
• Fry in oil and butter over medium heat for 2–3 minutes per side until golden.
• Transfer to the hot oven tray and bake for 6–8 minutes until heated through.
• Rest for 2 minutes. Stir together aioli ingredients and taste for seasoning.
• Serve hot with lemon wedges and a dollop of aioli.

Notes

• Chilling helps the cakes hold their shape and stops them breaking in the pan.
• Handle the mixture gently so the crab stays in lovely flakes.
• If your mix feels wet, add 1–2 extra tbsp breadcrumbs before shaping.