Spicy Crab Cakes with Tomato Salsa

Tom Aikens

Tom Aikens

30th June 2016

Spicy Crab Cakes with Tomato Salsa

Chefs often regard crab meat as a two-in-one ingredient. While white meat contains a light and sweet flavour the brown meat is often richer in taste meaning it can be used as a mix and on its own due to its unique flavour. Why not give the following Spicy Crab Cakes recipe with Tomato Salsa recipe a try in your kitchen?

Ingredients

  • Spicy Crab Cakes Tomato Salsa
  • 135g fresh white crab meat 70g red onion, peeled and diced
  • 135g Baked Potato, put through a sieve 3 garlic cloves, finely diced
  • 85g shallots, finely diced 300g tomatoes, peeled, de-seeded and diced
  • 17g butter 20g lime juice
  • 3.5g salt 5g red chilli, finely diced
  • 6 turns of black pepper 10g coriander, finely chopped
  • 4 cloves garlic, crushed and finely chopped 7g basil, finely chopped
  • 20g coriander, roughly chopped 35ml olive oil
  • 2 large red chilli, finely diced and no seeds 6g sea salt
  • 2 large green chilli, finely diced and no seeds 7 turns black pepper
  • Zest of 3 limes 8g caster sugar
  • 1.3g smoked paprika
  • 0.5g cayenne pepper
  • 1 x egg for egg wash
  • Flour for Panco crumbs
  • 1 x pack Panco bread crumbs

Method

makes 5
To make the crab cakes, place the butter into a pan on a medium heat, once melted add the shallots, salt, pepper and cover with a lid, sweat till just soft for 2-3 minutes with no colour, then add the garlic and cook for a further minute, then leave to cool in a bowl.
2. Mix into this the crab, potato, coriander, chilli, lime zest, paprika, cayenne pepper and black pepper, add the egg yolks and check the seasoning. Mould into approximately 65g size cakes that are approximately 1.5cm depth and 5cm diameter, place into the fridge to set for a hour.
3. Once set, using floured hands and a palette knife, tap the cakes into the right shape using plenty of flour, place one at a time into the egg wash and then lifting them out one by one place into the crumbs and tap all over with a palette knife so they are well coated, place onto a clean tray and repeat the process again with just egg wash and bread crumbs.
4. To make the tomato salsa, mix all the ingredients together and season to taste.
5. To assemble, place the crab cake into the fryer until lightly golden. Then place in the oven for five minutes. To serve, put the tomato salsa into a side dish next to the crab cake

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