Potato crab cake with crème fraiche and chive dressing

Kevin Dundon sizzles up crisp crab cakes with a lip smacking lemony dressing for a simple but special supper or starter
By Kevin Dundon
Potato crab cake with crème fraiche and chive dressing
  • Rating:
  • Serves: 4
  • Cook Time: 5 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 110 g mashed potato, cooked
  • 330 g crab meat
  • 2 tbsp coriander, chopped
  • 1 eggs, beaten
  • 1 pinches sea salt and freshly ground black pepper
  • 1 tsp flour, to dredge
  • 3 tbsp sunflower oil

For the crème fraiche and chive dressing

  • 110 ml crème fraîche
  • 2 tbsp chives, chopped
  • 1 tbsp lemon juice
  • 2 handfuls mixed leaves of lettuce
  • 12 tomatoes, oven dried


1. Mix the potato with the crab meat and coriander and stir in the egg. 2. Season with salt and pepper to taste and form the mixture into four cakes. Dust with flour. 3. Heat the oil in a frying pan and fry the crab cakes for two minutes on each side. 4. Whisk the crème fraiche with the chives and the lemon juice. 5. Place the dressed salad leaves in the middle of the plate and sit the crab cake on top. Garnish with the tomatoes and drizzle with the crème fraiche dressing. Serve with a wedge of lemon.

Rate This Recipe