• 400g Cooked Crabmeat
  •  ½ jar/125ml of Yeo’s Black Pepper Sauce
  • 1 tbsp Bread Crumbs
  • 1 tbsp Shallot, chopped
  •  1tbsp Garlic, minced
  • 2 tbsp Coriander, chopped
  • 2 tbsp Mayonnaise
  • 8 tbsp/ ½ cup Plain Flour
  • 2 – 3 Eggs, beaten
  • 1 cup Vegetable Oil for frying


  • Mixed Salad Greens
  • Dipping dish of Yeo’s Black Pepper Sauce

Black Pepper Crab Cake

Serves : 4

Preparation time : 10mins

Cooking Time : 20mins

Method of Preparation:

  1. Mix cooked crabmeat with shallot, ¼ cup bread crumbs, garlic, coriander, mayonnaise and Yeo’s Black Pepper Sauce. Add 1 – 2 tbsp of plain flour to bring the mixture together. Add more flour if needed, mixture should be moist and able to fall off a spoon easily.
  2. Form mini patties (about 1 to 2 inch size) and set aside.
  3. Heat wok and add oil for frying.
  4. Pat crab patties lightly with flour, beaten egg and bread crumbs. Deep fry till golden brown.
  5. Garnish and serve with mixed salad greens. Prepare a dipping dish of Yeo’s Black Pepper Sauce.
Tip: You may use other mixed meat and seafood like scallops and prawns. Serve with plain yoghurt and Yeo’s Sambal Oeleck Sauce.