Chef Dominic Hirst from The Cooking School at Dean Clough shares this week’s recipe for king crab cakes. Find out more about the Cooking School and the courses it offers from

editorial image

These small fish cakes are served as snacks in the Caribbean and sometimes even eaten cold.


• 1 medium-sized potato – peeled, boiled and mashed

• 1 egg

• 2 tablespoons parsley - finely chopped

• 1 teaspoon French mustard

• 1 tablespoon mayonnaise

• 1 teaspoon Worcestershire sauce

• 170g can of crab meat

• 75g fresh breadcrumbs

• ground black pepper

• flour for dusting your hands


• peeler

• sharp knife

• chopping board

• saucepan

• table knife

• fork

• mixing bowl

• small bowl

• teaspoon

• tablespoon

• can opener

• plate

• flour dredger

• baking tray

• fish slice


1. Heat the oven to 200C/Gas 6. Place the mashed potato into a mixing bowl, ensuring that the potato is cold before mixing it with the other ingredients.

2. Open the can of crab meat, drain and turn it on to a plate. Remove any pieces of shell.

3. Mix the parsley, French mustard, Worcestershire sauce and mayonnaise with the potato. Add 2 tablespoons of egg and mix in

with a fork to slacken the mixture.

4. Add the crab meat and breadcrumbs and remaining whisked egg. Stir the mixture gently with a tablespoon.

5. Dust your hands with flour and shape the mixture into even-sized balls (makes about 4 - 6). Flatten each slightly.

6. Place the King Crab Cakes on a baking tray and bake for 15 minutes or until piping hot and golden brown.


Make your own breadcrumbs by using a blender or food processor to blitz stale bread into crumbs.

Golden or ‘natural’ breadcrumbs are available in packets but are unsuitable for this recipe.