Crisp-baked Crab Cakes, Parsley Salsa and Sour Cream Dip

Crisp golden crab cakes, piquant salsa and a creamy dip make a tasty trio in this unusual supper menu from Alan Coxon
By Alan Coxon
Crisp-baked Crab Cakes, Parsley Salsa and Sour Cream Dip
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 45 minutes
  • Effort: easy


For the caper salsa

  • 1 onion, finely diced
  • 3 tbsp chopped parsley
  • 1 clove garlic, crushed
  • 1 tbsp finely chopped chillies
  • 2 tbsp olive oil
  • 1 tbsp lime juice
  • 100 g caper berries

For the soured cream dip

  • 4 tbsp soured cream
  • 4 tbsp mayonnaise
  • 1 tbsp creamed horseradish
  • 1 tsp lemon juice

For the crab cakes

  • 1 tbsp olive oil
  • 2 shallots, finely diced
  • 200 g cod fillets, skinned and boned
  • 1 egg white
  • 80 ml chilled double cream
  • 2 tbsp chopped parsley
  • 200 g fresh white crab meat
  • 1/4 lemons, juice and zest
  • 1/4 tsp paprika

For the cornflake coating

  • 2-3 tbsp plain flour
  • 1 egg, beaten
  • 80 g crunchy nut cornflakes, crushed
  • curly endive, to serve


1. Mix all the ingredients for the salsa in a bowl, and cover and set aside.

2. In a separate bowl, combine the soured cream, mayonnaise, horseradish and lemon juice together; set aside.

3. To make the burgers, preheat the oven to 180C/gas 4. Heat the olive oil in a saucepan and add the shallots. Cook over a gentle heat until soft and translucent. Remove from the heat and leave to cool.

4. Put the shallots, cod, egg white, double cream and parsley into a food processor and blitz for 20 seconds or so, until it becomes a chunky paste. Season with salt and freshly ground black pepper.

5. Place the paste into a bowl and add the crabmeat, lemon zest and juice and paprika.

6. Divide the mixture into 4. Using a lightly oiled pastry ring, shape the mixture into burgers.

7. Dust the burgers in flour and dip into the beaten egg.

8. Coat the burgers evenly in the cornflakes and arrange on a baking sheet. Bake for 8-10 minutes, until the burgers are cooked and the crumbs are golden. Serve with the sour cream dip, the caper salsa and curly endive.

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