Crab Cakes Stuffing

Crab Cakes Stuffing

Our easy-to-follow recipe for crab cakes stuffing is a must for you to try this festive season. Perfect for those following a pescatarian diet, but still want to enjoy the traditional Christmas dishes.

Merry Fishmas! 

  • Time 22minutes
  • Serves 10
  • Difficulty Easy


200g white crab meat

50g panko breadcrumbs

1 egg

3 spring onions, finely sliced

8ml soy sauce

3ml fish sauce

5g garlic, finely chopped

20g ginger, finely chopped

1 lime, zest and juice 

50g butter, melted  

50g plain flour, for dusting 


  1. Pre-heat the oven to 180 degrees
  2. Mix all the ingredients together in a bowl
  3. Once thoroughly combined, dust your hands with flour and roll the mixture into small balls, approximately 2cm wide
  4. Dust the crab balls in flour and then roll in the melted butter, until completely covered
  5. Once covered in flour and melted butter, place onto a parchment lined baking sheet and bake in the pre-heated oven for 15 minutes
  6. Afterwards, the crab balls should be golden and crispy around the edges

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