Heat a frying pan to medium hot. Add the onion seeds and stir for 1-2min to release the aroma. Set aside to cool. Scoop out crab meat (plus any garnish of chopped parsley and egg) into a bowl. Add potato, lemon zest, onion seeds and breadcrumbs, and mix together, seasoning to taste with salt and freshly ground black pepper.
Step 2
Lightly flour your hands, then shape the mixture into eight cakes. Dust each one with a little flour, put onto a plate and chill for 15min, or overnight.
Step 3
Preheat the oven to 140°C (120°C fan oven) mark 1. Heat oil in a frying pan. Cook half the crabcakes over a medium heat for 4min, then turn over for a further 4min until golden-brown and heated through. Keep the cooked crabcakes warm in the oven while you fry the remainder. Serve with a dressed mixed salad, a dollop of mayonnaise and the lemon wedges to squeeze over.
Step 4
Prepare ahead. To make the crabcakes a day in advance, follow the recipe to the end of step 2, cover and chill overnight, then complete the recipe.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
