Mediterranean Crab Cakes
Cook Time
45 mins
4 people


  • 200g   Fresh Claw Crab Meat (1 Pack)
  • 100g   “Paximadaki” (Cretan Barley Rusk)
  • 300g   Authentic Greek Yoghurt (2 Packs)
  • 50g     Mustard
  • 15g     Fresh Coriander
  • 1x       Egg
  • 20ml   Fresh Lime Juice
  • 20ml   Extra Virgin Olive Oil
  • 5g       Fine Pure Sea Salt (1x Espresso Spoon)
  • 1g       Black Pepper (1x Pinch)
  • 400ml Olive Pomace Oil (for Frying)


TIP: Add 50-100 ml Fresh Crab Stock for extra flavour!


Step by step

“Kavourokeftedes”… the most fresh & light crab cakes you have ever tasted!

The recipe is simple & is based on the purity & amazing taste of the ingredients & especially our Fresh Claw Meat from Wild Greek Blue Crab from “Aegean Gourmet”. Start with crushing the 100g of “paximadaki” in a blender till you have small crumbs & by finely chopping the fresh coriander. Then add all the ingredients (except the pomace oil!) in a bowl & mix well. Let the mix in the fridge for around 30mins to settle. In the meantime, you can prepare the dip for the crab cakes. Follow the link & find the recipe for the “Moustardlou”, our middle eastern twisted tzatziki. Finally, warm-up the pomace oil in a pan & start by shaping & frying your “kavourokeftedes”. Dry them on kitchen paper & serve them with a generous portion of the dip.

Enjoy them with a glass of Ouzo or White Wine!

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