Simple crab cakes with fennel remoulade

Simple crab cakes with fennel remoulade

  • serves 4
  • A little effort

Fennel has a lovely aniseed flavour that is a great match for fish and seafood. Remoulade is a classic French sauce made with a piquantly flavoured mayo. It’s often used to dress celeriac but this is a seasonal variation.



  • cooked white crabmeat 400g
  • mayonnaise 3 tbsp
  • spring onion 2, finely chopped
  • flat-leaf parsley chopped to make 3 tbsp
  • eggs 2, beaten
  • fresh breadcrumbs
  • butter

fennel remoulade

  • fennel 1 bulb, finely shredded
  • shallots 2 small, finely sliced
  • coriander chopped to make 2 tbsp
  • mayonnaise 4 tbsp
  • Dijon mustard 2 tbsp
  • capers 1 tsp, rinsed
  • gherkins or cornichons chopped to make 1 tbsp
  • lemon 1, juiced


  • Step 1

    Mix together the crab, mayo, spring onion and flat-leaf parsley. Form into 12 small cakes then dip in egg and coat in breadcrumbs. Put in the fridge for 30 minutes to firm up. Mix all the remoulade ingredients together.

  • Step 2

    Heat a knob of butter in a non-stick frying pan. Fry the crab cakes in batches until golden brown. Serve with the remoulade.