Beautiful home-made crab cakes with a hot blackened salsa


Beautiful home-made crab cakes with a hot blackened salsa

Crab is an incredible and completely underrated shellfish, and in the UK you can buy blue, snow, spider and brown crabs in supermarkets and fishmongers..


Fish » Dinner » British recipes

Recipe Language : English


Ingredients:

• 500g potatoes, peeled and larger ones halved
• sea salt and freshly ground black pepper
• olive oil
• 500g mixed white and brown crab meat (2:1 brown to white)
• 2 lemons
• a few sprigs of fresh flat-leaf parsley
• ½ a fresh red chilli
• 3 spring onions, trimmed

for the salsa
• 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
• 3 tablespoons extra virgin olive oil
• a few sprigs of fresh basil .


main courses | serves 6
Crab is an incredible and completely underrated shellfish, and in the UK you can buy blue, snow, spider and brown crabs in supermarkets and fishmongers. You can either buy crab live, picked, or picked and then cooked in lovely little shells. When you’re cooking, it’s great to have a mixture of the white and the brown meat – the white meat gives you texture and sweetness and you get good attitude and a nice roundness of flavour from the brown.

Add the potatoes to a large pan of salted boiling water and cook for 15 to 20 minutes, or until tender. Meanwhile, blacken the pepper, tomatoes and chilli in a large frying pan on a high heat with a small splash of olive oil, then leave to cool.

Drain the potatoes in a colander and leave to steam dry for a few minutes then return to the pan. Add a pinch of salt and pepper and the crab meat then mash with a potato masher. Finely grate the zest of a lemon onto a board, add the parsley, chilli and spring onions and chop it all together, mixing as you go, until fine. Scrape this into the pan of crab mixture and mash again till well combined. Divide into 12 portions then shape, pat and hug each one into a patty. Pop in the fridge for at least 4 hours, or overnight, to firm up.

When you’re ready to cook, add a splash of olive oil to a large frying pan on a high heat. Add half of the patties and cook for about 5 minutes, turning halfway, or until golden, crisp and cooked through, then repeat with the second batch.

Meanwhile, chop the blackened veg with the sliced spring onion as coarsely or as finely as you like. Have a taste then add a pinch of salt and pepper, the extra virgin olive oil and the juice of ½ a lemon. Pick and add the basil leaves, discarding the stalks. Chop again until you’re happy with the consistency.

To serve, lay the crab cakes out on a platter and top with that delicious salsa. Serve with a simple lemony dressed rocket salad and lemon wedges for squeezing over.

Recipe Details

Recipe Name : Beautiful home-made crab cakes with a hot blackened salsa
Recipe Chef Name : Jamie Oliver
Recipe Course : Dinner
Recipe Type : Fish
Recipe Cuisine : British recipes
Recipe Diet :

Next Recipe Back to previous page Back to Restaurant Guide


Suggested Recipes

moroccan style broad bean salad with yoghurt and crunchy bits
Best tiramisu
Farfalle with carbonara and spring peas
leek and potato soup (usa version - imperial)
Amazing lamb rack
antipasti of mozzarella, chilli, and lemon crostini
Awesome spinach and ricotta cannelloni
My favourite paella
Slow-roasted spiced pork loin with black-eyed beans and tomatoes
Tartare de saumon
Dos de bar aux truffes
Apple sponge pudding
gorgeous rosemary prune skewers
Beautiful home-made crab cakes with a hot blackened salsa
Red grape pizza with honey, rosemary and pecorino
roquefort salad with warm croutons and lardons
Tarte aux girolles -
Tuna carpaccio - japanese style
crostini (small toasted bread)
hamilton squash
Baked eggs
A basic recipe for fresh egg pasta
Pizza dough
One minute berry ice cream
posh japanese-inspired beef carpaccio
aegean kakavia (beautiful fish stew)
quesadillas with guacamole
carrots
Sausages and green lentils with tomato salsa (salsicce con lenticchie verdi e salsa di pomodoro)
asian-inspired turkey salad and pancakes
Fraîcheur de King crabe
Green veggies with flavoured butter
Asparagus frittata
Appleberry pie
Aioli
spring vegetable stew (vignole)
cool mexican bean wraps
grilled flatbreads with rosemary oil
Steak 2 sauces
southern indian rice and seafood soup
blackberry tart (torta di more)

Reviews : » Write Review » Read Reviews (0)
My Favourites » Add To Favourites » View My Favourites

Selected Restaurant

Restaurant in Frankfurt, Germany

Altes Zollhaus
Restaurant in Frankfurt, Germany
Das Alte Zollhaus ist wie geschaffen für Feiern aller Art
von 10 - 100 Personen.

More...
List your Restaurant for FREE...


Recommended Wines

Wines from France

Château Brillette
Wines from France
L’appellation Moulis est située au cœur du Médoc, sur ces terres de la rive gauche de l’estuaire de la Gironde dans lesquelles se récoltent les plus célèbres vi...
More...
More Wines...
List your Vineyard for FREE...




Recipe Of The Day

Kilawen nga Kalding (Goat Ceviche)
Kilawen nga Kalding (Goat Ceviche)
More...
More Recipes...
List your Recipe for FREE...

Home
Restaurants
Vineyards
Wines
Recipes
Events
Food Products
France  •  Austria  •  Belgium  •  Germany  •  Ireland  •  Italy  •  Liechtenstein  •  Luxembourg  •  Netherlands  •  Portugal  •  Russia  •  Spain  •  Switzerland  •  United Kingdom
Amsterdam Antwerp Barcelona Belfast Berlin Bologna Bordeaux Bremen Bristol Bruxelles
Dublin Florence Frankfurt Geneve Hamburg Lisbon London Luxembourg Lyon Madrid
Milano Manchester München Paris Porto Reims Roma Sevilla Torino Wien
Onlince Since 2009
gourmet@restaurants-guide4u.com
© 2008 restaurants-guide 4u.com. All rights reserved