Redclaw Cakes


  • 1 packet of 2-minute noodles (smash them in the bag - you will not need the flavouring sachet)
  • About 350g Redclaw (cooked or partially cooked) – finely chopped
  • 1 ¼ cups fresh bread crumbs
  • ¼ cup mayonnaise
  • 1 tsp. Dijon mustard
  • Tabasco sauce
  • 2 eggs
  • 6 spring onions thinly sliced
  • ½ a red capsicum thinly diced
  • ¼ cup parsley finely chopped
  • Squeeze lemon juice


Mix all ingredients in a bowl.

Form into cakes and fry.

Serve with choice of sauces and/or salsas.

Cooked redclaw cakes freeze well.

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