Mediterranean Crab Cakes
Cook Time
45 mins
4 people


  • 200g   Fresh Backfin Crab Meat
  • 100ml Fresh Crab Stock
  • 200g   Mini Barley Cretan Rusk
  • 300g   Authentic Greek Yoghurt
  • 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)
  • ~500ml Olive Oil or Sunflower Oil (for Frying)


“Kavourokeftedes”… the freshest & lightest
crab cakes you have ever tasted!

The recipe is simple & is based on the purity & amazing taste of the ingredients & especially our Fresh Backfin Meat & Fresh Stock from Wild Greek Blue Crab from “Aegean Gourmet”. Start with crushing the 200g of mini barley Cretan rusk in a blender till you have small crumbs & by finely chopping the fresh coriander. Then add all the ingredients. except for the frying 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 frying 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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