Crab Cakes Boujee Booze

Crab Cakes

Crab Cakes
Any music friends out there know the song “Ben’s my friend”?
Little crab cakes!!!!
A baller recipe we learned through, and Martin Wishart to be precise.
Serves 4
Wine Pairing


  • 450g of white crab meat
  • 100g of breadcrumbs, fine
  • 2 large eggs
  • 6 spring onions, finely sliced
  • 1 tbsp of light soy sauce
  • 1 tsp Thai fish sauce
  • 1 garlic clove, crushed
  • 1 knob (Yeow) fresh ginger, peeled and finely grated
  • 1 lime, juiced
  • plain flour
  • salt, to taste
  • white pepper, freshly ground
  • 4 tbsp of vegetable oil


  • Grab all your crab meat and mix it in a large mixing bowl with your eggs, breadcrumbs, spring onion, fish sauce and soy sauce, ginger, garlic and lime juice.
  • Season that puppy with salt and pepper.
  • Take a scales and divide the mix into 50g balls. Shape them then into even size round cakes.
  • Toss each in flour.
  • Heat your oil in a large pan over medium heat.
  • Lob in the cakes to the pan.
  • Cook the suckers for 4 minutes each side until they’re golden brown.
  • Set them aside on kitchen roll.
  • Serve them up with some salt and pepper for seasoning, lime wedges on the side and maybe a side salad if you’re feeling fancy.