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Beautiful crab cakes
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Total Time:
1 hour 10 minutes
Deliciously spicy crab cakes topped with smoky salsa - perfect for appetizers or small bites.
Ingredients:
  • 500 g potatoes peeled and larger ones halved
  • sea salt
  • freshly ground black pepper
  • 500 g mixed white and brown crabmeat 2:1 brown to white, from sustainable sources, ask your fishmonger
  • 2 lemons
  • a few sprigs of fresh flat-leaf parsley
  • ½ fresh red chilli
  • 3 spring onions trimmed
  • 1 red pepper quartered and deseeded
  • 10 cherry tomatoes on the vine
  • 1 fresh red chilli halved lengthways and deseeded
  • 1 spring onion trimmed and finely sliced
  • a few sprigs of fresh basil
Instructions:
  • Boil the potatoes in salted water for 15-20 minutes until tender. Blacken the pepper, tomatoes, and chili in a pan with olive oil on high heat, then set aside to cool. Drain and steam dry the potatoes, then add salt, pepper, and crabmeat and mash. Grate lemon zest and chop parsley, chili, and spring onions together, then mix into the crab mixture. Shape into 12 patties and refrigerate for at least 4 hours. Fry the patties in olive oil until golden and crispy. Chop the blackened vegetables and spring onions, season with salt, pepper, olive oil, lemon juice, and basil. Serve the crab cakes topped with the salsa, alongside a lemon-dressed rocket salad.

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