CC’s Bar and Grill Crab Cakes

Enjoy this delicious crab cakes recipe, the perfect dish for a light al fresco lunch or dinner with the whole family


  • One bunch chives 
  • Half bunch fresh flat-leaf parsley 
  • One free-range egg 
  • 500g sustainably-sourced cooked mud crab meat 
  • Two large Desiree potatoes
  • One tsp white ground pepper
  • One tbsp sea salt
  • Zest of two lemons 
  • Plain flour for dusting
  • Olive oil
  • Pea shoot tentacles to serve


  1. Preheat oven to 180°C. 
  2. Wash potatoes and cook whole in the oven until soft, once soft mash together in a small bowl until smooth. 
  3. Finely chop the chives and parsley.  
  4. In a large mixing bowl beat the egg and add crabmeat, potatoes, chives, parsley, white pepper, lemon zest and sea salt. 
  5. Cover and refrigerate for 30 minutes. 
  6. Separate and shape mixture into 100g cakes, dust with plain flour. 
  7. Shallow-fry cakes in olive oil over a medium heat for five minutes each side or until golden-brown. 
  8. Serve with pea shoot tentacles and enjoy with loved ones.