Crabcakes With Chilli SauceFrom moggy 6 years ago
- 250g/9oz potatoes, peeled and cut into large chunks shopping list
- 10g/½oz butter shopping list
- 1 tbsp double cream shopping list
- ½ tsp medium curry powder shopping list
- 1 tbsp finely chopped fresh coriander shopping list
- ½ large fresh green chilli, de-seeded and finely chopped shopping list
- 1 tbsp red onion, grated shopping list
- salt and freshly ground black pepper shopping list
- 250g/9oz white crabmeat, flaked shopping list
- 1 tbsp vegetable oil shopping list
- Chilli sauce ingredients shopping list
- 75g/2¾oz caster sugar shopping list
- 2 red chillies, roughly chopped shopping list
- 3 plum tomatoes, roughly chopped shopping list
- 8 kaffir lime leaves shopping list
- 2 lemongrass stems, finely chopped shopping list
- 25g/1oz ginger, roughly chopped shopping list
- 2 garlic cloves shopping list
- 2 shallots, roughly chopped shopping list
- 4 tbsp fish sauce (nam pla) shopping list
- 40ml/1½fl oz sesame oil shopping list
- 50ml/2fl oz dark soy sauce shopping list
- 2 tbsp clear honey shopping list
- 3 limes, juice and zest only shopping list
How to make it
- Boil the potatoes in a saucepan of lightly salted water for about 15 minutes, or until tender. Drain well, and then return to the pan. Mash with a fork or potato masher until smooth.
- Add the butter, cream, curry powder, coriander, chilli, onion and season with salt and freshly ground black pepper. Stir together to mix thoroughly, then leave to cool completely.
- Meanwhile, check the crabmeat carefully for any flecks of shell and discard. Add the crabmeat to the mashed potato mixture, then shape into four round patties. If the mixture sticks to your hands, simply dip your hands in cold water.
- Heat the oil in a shallow frying pan and when hot, carefully add the crabcakes. Cook for 3-4 minutes, until golden-brown on the underside, then carefully turn the crabcake and cook for another 3-4 minutes on the other side. When fully cooked through remove from the pan and place on kitchen towels.
- For chilli sauce, place the sugar in a pan on a medium heat and melt to a light brown caramel.
- Place the remaining chilli sauce ingredients into a food processor and blend to a smooth purée.
- Once the sugar is a rich caramel colour (but not burnt), pour in the purée and stir well.
- Bring the mixture to the boil, reduce the heat and simmer for about five minutes, then remove from the heat and allow to cool.
- Serve the crabcakes on a plate with the chilli sauce in a bowl for dipping to the side.
The Cookmoggy Bristol, GB
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