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Maggie Beer

Blue Swimmer Crab Cakes with Verjuice Mayonnaise

Step 1: Combine crab meat, ginger, onion, breadcrumbs, herbs, 1 tablespoon of olive oil, salt, freshly ground black pepper and lemon juice to taste. Spoon out 1 tablespoon of the mixture and shape the mixture into small balls, then flatten into discs.

Step 2: Place the flour into a medium bowl and season with a little extra salt and pepper. Coat crab cakes in the flour mixture, shaking away any excess.

Step 3: Heat remaining olive oil in a non-stick frying pan. Shallow-fry cakes, in batches, until golden brown (approximately 4 minutes), then flip over and cook on the other side for a further 3 minutes. Remove from the pan and drain on paper towel. Keep warm while frying the next batch.

Step 4: Serve crab cakes warm with lemon wedges and Verjuice mayonnaise.


  1. 2.5cm piece fresh ginger peeled and grated finely
  2. 1/3 cup green onions (shallots) chopped finely
  3. 35g 1/2 cup fresh breadcrumbs
  4. 1/2 cup coriander leaves roughly chopped
  5. 1/4 cup fresh basil leaves shredded finely
  6. 1 tbspn lemon juice
  7. 1 medium lemon cut into wedges, to serve
  8. You'll need to make: 1 batch Verjuice Mayonnaise

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