Crab Cakes – Clodagh McKenna

Crab Cakes with Lime Guacamole By leading chef Clodagh McKenna on Classic Hits 4FM Cook With Harvey


  • 2 slices of good quality bread, made into rough breadcrumbs
  • 400g white crabmeat
  • 2 tbsp homemade mayonnaise
  • a drop of Worcestershire sauce
  • 1 egg, beaten
  • 50g Avonmore Butter
  • 1 dstp fresh tarragon, finely chopped
  • 1 lemon


  1. Place all the all the ingredients in a bowl, season lightly with salt and pepper. Mix well.
  2. Form the crab mixture into round patties.
  3. Place a frying or gridale pan over a medium heat, add the butter.
  4. Once the butter begins to foam add in the crab cakes and cook for 3 minutes and then turn over and cook for a further 2 minutes. They should be golden in colour.
  5. Serve with my Lime Guacamole

For the Lime Guacamole:

  1. Cut the avocado in half, discard the stone and scoop out the flesh.
  2. Mash with a fork, then add the garlic, lime or lemon juice, olive oil and coriander and mashed together well.
  3. Season to taste with salt and pepper. Cover with cling film immediately as it discolours very fast.

Tip: To keep your guacamole nice and green, place the avocado stone on top of the dip and cover with cling film.


3.86 avg. rating (76% score) - 7 votes

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