NZ Woman's Weekly

Recipe – Crab cakes with aioli and micro green salad

  • Meal Type

  • Servings

  • Courses


These are very easy to make,  particularly if you have leftover mash! Any size for all occasions, they are a versatile option for finger food, luncheon and supper.

Also, check out our tinned crab ideas!

  • 400g Agria potatoes, peeled and diced
  • 1 can crab meat, drained
  • 1 spring onion, finely sliced
  • 1 tbsp fresh dill, chopped
  • 1 tsp lemon zest
  • ½ tsp celery salt
  • 2 eggs, beaten
  • ½ cup panko breadcrumbs, plus 1 cup for crust
  • Oil for frying
  • ½ cup aioli or tartare sauce
  • Microgreens or baby lettuce leaves and edible flower petals

1 Cook the Agria potatoes in plenty of boiling, salted water until soft, then drain well and mash smooth. Cool completely.

2 In a large bowl, combine crab meat, spring onion, dill, lemon zest, celery salt, beaten eggs and ½ cup panko crumbs. Mix well, then add the cold mashed potatoes and blend.

3 Make golf ball-sized amounts of the mix, then flatten in the remaining panko crumbs to get a lightly-crumbed crust.

4 Heat a little oil in a nonstick frying pan and cook the cakes for 2-3 minutes each side until golden. Serve in stacks with a generous dollop of aioli and a few pretty greens.

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See

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Issue 1541

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