Pan-fried crab cakes recipe
A super tasty starter to impress at your next dinner party. Serve with apple & chilli salsa and a salad garnish.
Ingredients
- 100 g White crab meat
- 50 g Brown crab meat
- 1 Shallot
- 1 tsp Chopped chives
- 25 g Water biscuits (blended to a crumb)
- 1 Egg yolk to Bind
- 1 pinch Cayenne
- 1 Splash of clarified butter
- 1 pinch Sea salt
- 1 pinch Cracked black pepper
- 3.5 oz White crab meat
- 1.8 oz Brown crab meat
- 1 Shallot
- 1 tsp Chopped chives
- 0.9 oz Water biscuits (blended to a crumb)
- 1 Egg yolk to Bind
- 1 pinch Cayenne
- 1 Splash of clarified butter
- 1 pinch Sea salt
- 1 pinch Cracked black pepper
- 3.5 oz White crab meat
- 1.8 oz Brown crab meat
- 1 Shallot
- 1 tsp Chopped chives
- 0.9 oz Water biscuits (blended to a crumb)
- 1 Egg yolk to Bind
- 1 pinch Cayenne
- 1 Splash of clarified butter
- 1 pinch Sea salt
- 1 pinch Cracked black pepper
- 1 Shallot
- 0.5 Clove garlic
- 0.5 Red chilli
- 0.5 Bird's eye chilli
- 0.5 Cox's apple
- 2 tbsp Virgin olive oil
- 1 Lime - Juice and zest
- 1 tbsp Roughly chopped coriander
- 1 pinch Sea salt
- 1 Shallot
- 0.5 Clove garlic
- 0.5 Red chilli
- 0.5 Bird's eye chilli
- 0.5 Cox's apple
- 2 tbsp Virgin olive oil
- 1 Lime - Juice and zest
- 1 tbsp Roughly chopped coriander
- 1 pinch Sea salt
- 1 Shallot
- 0.5 Clove garlic
- 0.5 Red chilli
- 0.5 Bird's eye chilli
- 0.5 Cox's apple
- 2 tbsp Virgin olive oil
- 1 Lime - Juice and zest
- 1 tbsp Roughly chopped coriander
- 1 pinch Sea salt
Details
- Cuisine: British
- Recipe Type: Starter
- Difficulty: Medium
- Preparation Time: 15 mins
- Cooking Time: 10 mins
- Serves: 2
Step-by-step
- Pick through the white crab meat and check for any shell, repeat this process at least 3 times until you are absolutely sure there is no shell evident.
- Finely chop the shallots and sweat in a little butter until soft and then leave cool slightly.
- Mix the cayenne pepper, shallots and the chives with the crab mixture and add the beaten egg.
- Add enough crumbed biscuits to bind the mix and season with salt and pepper.
- Portion into 35g cakes and chill.
- Pan fry the crab cakes over a gentle heat in a little clarified butter until coloured on both sides and warm in the middle. Drain onto kitchen paper and serve.
- For the apple and chilli salsa. Remove the seeds from the long red chilli.
- Finely chop the shallot and place in a bowl with a pinch of salt and the lime juice for 10 mins.
- Finely chop the garlic and the birds eye chilli (including the seeds) and the apple and add to the shallots.
- Leave for approx 20 minutes to let the flavours mature and develop.
- Add the chopped coriander and serve at room temperature.
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