Crispy Mud Crab Patties


  • 300g crab meat
  • ½ tsp. chopped preserved lemons
  • ½ tsp. chopped fresh dill and chives
  • 2 egg yolks
  • 2 cups Japanese bread crumbs
  • 30ml dry vermouth
  • 2 tbsp. whipped cream
  • Salt and pepper, to taste


Mix all ingredients in a bowl except the bread crumbs and whipped cream.

Season well.

Fold whipped cream gently into mixture.

Form little patties and roll into the bread crumbs.

Keep refrigerated for at least 2 hours.

Deep fry until golden brown.

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