Heat a frying pan to medium hot. Add the onion seeds and stir for 1-2min to release the aroma. Set aside to cool. Scoop out crab meat (plus any garnish of chopped parsley and egg) into a bowl. Add potato, lemon zest, onion seeds and breadcrumbs, and mix together, seasoning to taste with salt and freshly ground black pepper.
Step 2
Lightly flour your hands, then shape the mixture into eight cakes. Dust each one with a little flour, put onto a plate and chill for 15min, or overnight.
Step 3
Preheat the oven to 140°C (120°C fan oven) mark 1. Heat oil in a frying pan. Cook half the crabcakes over a medium heat for 4min, then turn over for a further 4min until golden-brown and heated through. Keep the cooked crabcakes warm in the oven while you fry the remainder. Serve with a dressed mixed salad, a dollop of mayonnaise and the lemon wedges to squeeze over.
Step 4
Prepare ahead. To make the crabcakes a day in advance, follow the recipe to the end of step 2, cover and chill overnight, then complete the recipe.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
