Stuart McGuire, Head Chef at The Rum & Crab Shack in St Ives, has shared his recipe for their beautiful homemade crab cakes! They’re perfect to whip up on a lazy Sunday afternoon, or as a mid-week treat!

We’d love to see how your crab cakes turn out, so make sure you share your pictures on Facebook, Twitter and Instagram.

Rum & Crab Shack

Makes 20 small cakes, serves four

You will need:

2 large Cornish baking potatoes

1 large sweet potato

1 large white onion

5 spring onions

Small knob butter

3 small red chillis

4 cloves of garlic

125 ml of crab bisque (or fish stock)

200g   brown crabmeat

450g   white crabmeat

100g of plain flour

6 eggs

1 tablespoon single cream

One 180g pack of Panko breadcrumbs

Method

Roast the baking and sweet potatoes in oven for 1  1/2 hours, then remove the potato from skin & discard skins.  Finely dice and soften onions and spring onions in a pan with a knob of butter. Add finely diced red chillis and garlic to pan, then add the crab bisque (or fish stock) and brown crabmeat and simmer for ten minutes, then take off heat and let cool.

Once cooled, add to the potatoes with the white crabmeat and mix well, refrigerate for 1 hour.

Roll crab mix into 2-inch circular balls and set aside.  Then get 3 bowls and add plain flour to one, whisk 6 eggs in another with a splash of cream and finally panko breadcrumbs in the third.  Take your crab cakes and dip them into flour, then eggs and then breadcrumbs.

Deep or shallow fry 3 crab cakes at a time, until the breadcrumb coating takes on a golden colour  and then roast all in a hot oven for 5 minutes until warm in the middle. Delicious served with fresh rocket, spicy tomato salsa and fresh lime wedges.