When it comes to crabcakes, it’s sometimes tricky to get that perfect shape and texture. Chef de cuisine Gerald Yong from Fremantle Seafood Market uses three types of fresh crabmeat for these sweet, moist patties. This recipe makes 10-12.

Tip: Chill the patty mixture in the refrigerator a day in advance so the butter will harden slightly and bind the patty, holding its shape better when you fry it.

3 tbsp unsalted butter
½ cup finely chopped onion
2 stalks celery, finely chopped
½ tsp chopped garlic
1 cup Dungeness crabmeat
1 cup Alaskan King crabmeat
1 cup mud crabmeat
4 tbsp mayonnaise
1½ eggs, beaten
1 tsp Dijon mustard
2 cups fresh breadcrumbs
1 tsp Worcestershire sauce
1 tbsp seafood seasoning
Sea salt, to taste
Melted butter, for frying
Tartar sauce


  1. In a medium-sized saute pan, melt the butter over medium heat and saute the onions, celery and garlic until translucent, about 2-3min. Transfer to a bowl and let it cool completely.
  2. Combine all the crabmeat, onions, celery and garlic with mayonnaise, egg, mustard and 1 cups of breadcrumbs.
  3. Gently mix with Worcestershire sauce, seafood seasoning and sea salt.
  4. Form the mixture into 10 to 12 patties, each 2 inches in diameter and inch thick.
  5. Lightly press more breadcrumbs on both sides of each patty.
  6. In a large pan, heat the melted butter over medium heat and cook the crab cakes for 3-4min on each side, or till golden. Serve warm with tartar sauce.

Fremantle Seafood Market is located at Blk 3E River Valley Road, #01-05/06, Singapore 179024, tel: 6337 1838. Opening hours: 12pm to 3pm for lunch, drinks-only from 3 to 5pm, 5pm to 12.30am for dinner on Sundays to Thursdays, 12pm to 3pm for lunch, drinks-only 3 to 5pm and 5pm to 1.30am for dinner. Visit www.fremantleseafoodmarket.com.sg for more information.

This article was originally published in SimplyHer August 2011.