Crab Cakes with Yoghurt & Olive Oil Dressing

Clandeboye Crab Cakes Sharing Board with Yoghurt Olive Oil Dressing


For the crab cakes

  • 220g of a large tub Clandeboye Greek Style yoghurt (keep the other half for the dressing)
  • 200g tinned white crab meat, drained
  • 150g pack of cooked prawns
  • 150g panko breadcrumbs
  • 1 red chilli, very finely chopped (check for heat as they can be quite unpredictable)
  • 2 cloves garlic, very finely chopped or minced
  • 4-6 spring onions, finely chopped
  • 1 egg, lightly whisked
  • 1 tsp mixed herbs
  • Salt and pepper to season
  • Juice and zest of half a lemon (reserve the other half for the dressing)

For the dressing

  • 220g yoghurt
  • Zest and juice of half a lemon
  • 2 TBSP good quality olive oil
  • Pinch of chilli flakes
  • Salt & pepper to taste

To serve

  • A bag of salad leaves – use ones with a strong, peppery flavour, for example, Spinach, Watercress, and Rocket mix
  • ½ cucumber, sliced into rounds
  • -6-8 cherry tomatoes, halved or quartered if a bit bigger
  • A punnet of cress for garnish
  • 1 red chilli, thinly sliced


  1. To make the crab cakes: Put the crab meat and prawns in a blender or food processor bowl and pulse once or twice. You can also easily just mince the fish using a large knife on a chopping board.
  2. Add the 150g panko breadcrumbs, red chilli, garlic, spring onions, egg, mixed herbs, lemon juice, and zest. Season well.
  3. Use a metal spoon to gently combine the ingredients, until it comes together and is evenly mixed. Cover and place in the fridge for at least an hour (or up to 8 hours, if making ahead) to firm up.
  4. To cook the crab cakes: Shape the crab cakes into little discs approximately 4cm in diameter and about 2cm deep. Add a neutral tasting oil to a large, non-stick frying pan and carefully fry the crab cakes off in batches – you are aiming for a golden colour on each side. Put on a baking sheet lined with baking parchment.
  5. To make the dressing: Meanwhile, combine the dressing ingredients by whisking them together (this can be stored in a sealed container in the fridge, too. Just make sure to let it come to room temperature before serving.
  6. To assemble the dish: Arrange the leaves on a board or platter. Scatter the cucumber and tomatoes over. Heat the crab cakes through in an oven preheated to 200 C for ten minutes.
  7. Place the warm crab cakes on the salad. Add the chilli and cress at the end as a garnish, just before serving.
  8. Serve with little bowls of the salad dressing and lemon wedges.