Cornish Crab Cakes

Total Time: 30 mins

Level: Medium

Servings: 4 People

Cooking with crab can sound intimidating at first, what with all those legs and the rough outer shell, but these crab cakes will make you question why you didn’t try it sooner. Buy freshly picked spider crab (known locally as Cornish king crab) from a Cornish supplier and shape together with the rest of your ingredients. Warning: It might get a little messy, but that’s just part of the fun!

Ingredients

For the crab cake mixture:

250g Cornish king crab meat, cooked
350g sweet potato, mashed
2 spring onions, finely sliced
Zest of 1 lime
1 tbsp coriander, finely chopped
1 tbsp root ginger, grated
1 tsp lemongrass puree
Pinch of sea salt
2 tbsp plain flour, for rolling

For the crab cake coating:

2 eggs, beaten
100g panko breadcrumbs
Vegetable oil for frying

Method

Combine all your crab cake ingredients together in a mixing bowl and use your hands or form a coarse mashed texture. Season to taste and then form into 12-16 fairly equal sized crab cakes and roll them in plain flour.
Then dip the crab cakes in beaten egg and coat well in breadcrumbs. Fry for 3-4 minutes each side and serve with a dollop of lime mayo, sweet chilli sauce and a watercress salad.