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Blue swimmer crab cakes, celeriac remoulade, swiss shard herb salad


Serves 4 to 6

Crab cake

  • 1kg white sweet potato (peeled and diced into 2cm cubes)
  • 250g raw shark bay blue swimmer crab meat
  • ½ lime (juiced)
  • ½ red onion (finely diced)
  • ½ green chilli (finely chopped)
  • Handful parsley and dill (finely chopped)
  • 2 egg yolks
  • 1 tbsp Paleo chilli jam (see recipe)
  • ¼ to ½ cup quinoa flakes ¾ cup extra for rolling
  • Salt and pepper


  • ½ celeriac (shredded on mandolin)
  • ½ fennel (shredded on mandolin)
  • ½ lemon (juiced)
  • 1 tsp Dijon mustard
  • 1 garlic clove (finely chopped)
  • 1 tbsp baby capers (finely chopped)
  • Handful parsley and chervil (finely chopped)
  • ¾ cup Paleo mayonnaise (see recipe)
  • Drizzle extra virgin olive oil
  • Salt and pepper


  • Handful rocket leaves
  • Handful baby swiss shard leaves
  • Handful French sorrel
  • Handful parsley leaves
  • Handful fennel leaves
  • Drizzle extra virgin olive oil
  • Salt and pepper
  • 1 red onion finely sliced and fried until crispy


Crab cakes

Place sweet potato into a large pot and top with water. Boil until tender, drain and place back into the pot. Set aside allowing the potatoes to dry out.

In a large fry pan heat a drizzle of olive oil, when the pan starts to smoke add in the crab. Stir for 1 to 2 minutes then add in red onion, lime, chilli and a pinch salt and pepper. When all the crab is nearly white remove from the heat.

Mash the sweet potato then add in crab mix, herbs, egg yolks, chilli sauce, salt and pepper and enough quinoa flakes to bind the mix together. Allow to sit for 3 to 5 minute to let the quinoa flakes soak up any extra liquid. Place remaining quinoa flakes on a plate then lightly wet hands and roll mix into 4cm patties, roll in quinoa flakes and place on a clean plate. Set aside until ready to fry.


Place all ingredients into a bowl and lightly mix. Season to taste then set aside.

Swiss shard

Place all washed leaves in a small bowl and drizzle with extra virgin olive oil just before serving.


Heat a non-stick fry pan until hot, add a good lug of olive oil. Gently place crab cakes in and allow to fry for 3 to 4 minutes or until golden brown repeat the process for the other side. Remove from the pan and place on some paper towel. Repeat until all the crab cakes are cooked.


Place two of the crab cakes on top of each other in the middle of a bowl plate, spoon some of the remoulade on top then finish with the herb salad, fried red onion, a drizzle of extra virgin olive oil and a lime wedge.