Crab Cakes with Japanese Cucumber

James Martin rustles up tasty crab cakes with a Japanese influence in this sensational lip-smacking starter recipe
By James Martin
Crab Cakes with Japanese Cucumber
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 1.0833333333333333 hours 5 minutes including 30 mins chilling
  • Effort: medium



  • 500 g King Edward potatoes, cut into large, chunks
  • 25 g butter
  • 2 tbsp double cream
  • 1 tsp curry powder, mild or medium-strength
  • 2 tbsp fresh coriander, chopped
  • 1 large green chilli, deseeded and finely chopped
  • 1 tbsp red onions, grated
  • 500 g white crab meat, flaked and dark
  • 3 tbsp plain flour, seasoned
  • 2 eggs
  • 100 g dried breadcrumbs
  • 500 ml corn or vegetable oil, for deep-frying
  • Japanese cucumber, sliced, to serve

Tips and Suggestions

Japanese cucumbers are similar to English cucumbers, but with bumpy skin. You can eat them without peeling or deseeding. Substitute for English cucumber if the Japanese variety is not available.


1. Boil the potatoes in a saucepan of lightly salted water for about 15 minutes, or until tender. Drain well and return to the pan.

2. Mash with a fork or potato masher until smooth. Beat in the butter, cream, curry powder, coriander, chilli, onion and lots of salt and black pepper. Leave to cool completely.

3. Meanwhile, check the crabmeat carefully for any flecks of shell and discard. Mix the crab meat with the potato mixture, and then shape into eight neat round patties. If the mixture sticks to your hands, simply dip your hands in cold water.

4. To coat the crab cakes in breadcrumbs requires a methodical approach. Complete each of the three stages for all the cakes before moving on to the next. That way, you won't get too messy. So, first toss each cake in seasoned flour and shake well to remove any excess.

5. Beat the eggs in a wide shallow bowl, and then dip each cake into the egg to coat evenly.

6. Put the breadcrumbs in another wide shallow bowl and toss each cake in the crumbs in turn, pressing the crumbs on to the eggy surface to coat evenly. Shake off any excess and put them on a plate. Chill in the refrigerator for about 30 minutes to 'set' the crumbs.

7. Heat enough oil to reach a depth of one cm in a wide, shallow frying pan until hot. Carefully slide in the crab cakes using a fish slice. Cook for about three minutes until crisp and golden brown on the underside, then carefully turn and cook the other side. Remove and drain on kitchen paper. (If you have a medium-sized frying pan, you may find it best to fry the crab cakes in two batches).

8. Serve piping hot on a bed of the sliced Japanese cucumber.

Rate This Recipe