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Crab and Prawn Potato Cakes Recipe

Updated on July 17, 2012

Day 6 - Healthy Eating Plan

Crab and Prawn Potato Cakes
Crab and Prawn Potato Cakes


2 slices of toast thinly spread with Flora Light and lashings of Marmite.

1 small bunch of Red Seedless Grapes.


2 slices of bread; thinly spread with 40g / 1½oz of Philadelphia Light Cheese and 15g / ½oz of lean ham, plus loads of salad leaves and cucumber.

and 1 Large Red Royal Gala Apple.

Comment: I chose the Philadelphia with garlic and herbs which was superb and tasted like a lighter Boursin cheese - just wonderful.


This is such a delicious dinner or afternoon lunch, I make batches of these and pop them in the freezer as they are one of my husband's favourite snacks. They're not as light as normal crab cakes, the idea here is to provide a tasty but filling version, nothing worse than feeling hungry an hour after you've eaten, although I think that's a permanent condition when it comes to my kids, "what can I eat now?" is a reoccurring statement in our house.

There aren't definitive measurements in this recipe, it really is a case of taking the quantities that you have, mixing them all together in a large bowl, frying until golden and eating with delight!


Cooked Crabmeat

Raw or Cooked Large Prawns, chopped in ½cm pieces

1 Large Free Range Egg, beaten

3-5 Spring Onions/Scallions, chopped

¼ cup of Lighter or Lighter Than Light Hellman's Mayonnaise

1-2 teaspoons of Dry Mustard

1-2 Red Chillis, finely chopped

Leftover/Pre-cooked Mashed Potato (made with low fat spread and skimmed milk)

1 cup of Breadcrumbs

Juice of 1 Organic Lemon

Seasoning; Freshly Ground Sea Salt and Black Pepper

A couple of dashes of Hot Pepper Sauce or Cayenne Powder

Spray Oil or Vegetable Oil


  • This really could not be easier, prepare all your ingredients and then place everything except the mashed potatoes into a large bowl - adding as much chilli and hot sauce or cayenne pepper as you prefer, I have tried making these without any chilli and they are much nicer with than without, although you might want to omit these if you're serving them to children.

  • Once this is mixed thoroughly you can then add the mashed potatoes and mix again.
  • Lightly spray a frying pan with oil, and bring to a medium heat.
  • Take large spoonfuls of mixture, shape into cakes/patties and place carefully in the hot oil.
  • Fry gently until crisp and brown and turn over and fry on the second side.

These delicious little cakes are now ready to eat with a hearty salad.

Comment: These were incredibly easy to make, I shaped and froze a few for another time and the addition of the chunks of prawns and the kick of the chilli was a really hit with the family. We ate these with the salad to which I added thinly sliced apple this was a wonderful addition and very refreshing against the heat of the chilli.


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    • Eileen Goodall profile image

      Eileen Goodall 6 years ago from Buckinghamshire, England

      Thank you Sara hope you enjoy them.

    • Sara Algoe profile image

      Sara Algoe 6 years ago from Phoenix, Ariz

      Just hoped to your hub and i absolutely loved it . I am gonna try those crab cakes today.

      Thanks for sharing