YOU_The_Fold_7_(289x400)_LIVE_AW - Flipbook - Page 13
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Do try this at home
Here’s a seasonal celebration of some of the very best spring and summer
ingredients Britain has to offer. Succulent fresh crab with a warming hint
of spice, served with a homemade condiment for a sweet and punchy kick.
Serve it as a luxury lunch or opulent starter.
Spiced Crab Cakes
with Isle of Wight
Tomato & Chilli Jam
Ingredients for the Crab Cakes (serves 4)
- 100g white crab meat
- 65g 昀椀ne green beans
with ends trimmed
- 1 garlic clove, peeled
and 昀椀nely chopped
- 100g spring onions,
trimmed and thinly sliced
- The zest of 1 lime
- 20g root ginger, peeled
and 昀椀nely chopped or
grated
- 15g fresh coriander
leaves, 昀椀nely chopped
- 75g panko breadcrumbs
- 1 large egg beaten
- 15g fresh red chilli,
昀椀nely chopped (seeds
removed)
- A pinch of salt
- A pinch of cracked black
pepper
Ingredients for the tomato and chilli jam
- 100g shallot, peeled and
昀椀nely chopped
- 800g Isle of Wight
(or other heritage
tomatoes), roughly
chopped
- 2 garlic cloves, peeled
and 昀椀nely chopped
- 20g fresh red chilli,
昀椀nely chopped (seeds
removed)
- 275g soft brown sugar
- 250ml white wine
vinegar
- 5g whole fennel seeds
- 2 tbsp oil
Step 1
Boil the beans in water for about 2 minutes, then let
them cool and thinly slice.
Step 2
Combine all the ingredients in a mixing bowl and place
it in the fridge for 2 hours to marinate the 昀氀avours.
Step 3
Divide the chilled mixture into 8 portions and shape
into patties. (These will keep in the fridge for 2 days.)
Next, make the tomato and chilli jam
Step 1
Heat the oil in a heavy-bottomed pan, then add the
chopped shallot and cook over a medium heat for about
5-6 minutes until soft but not coloured.
Step 2
Then add the chopped garlic, red chilli, and fennel seeds
and cook for a further 3-4 minutes.
Step 3
Next, add your chopped tomatoes, white wine vinegar,
and sugar, stir well and turn up the heat slightly to bring
your mixture to the boil.
Step 4
Now, turn down the heat as low as possible and simmer
for about an hour or until the mixture has thickened
and become sticky in texture.
Step 5
Remove the pan from the heat and cool the sticky jam
before transferring it to an airtight container for storing
in the fridge.
Finally, bring the dish together
Step 1
Heat another 2 tablespoons of oil in a frying pan.
Gently place your chilled crab cakes in the pan and
cook on a medium heat until they start to brown on
the bottom. Then, turn them and brown the other side.
Step 2
Place the cooked cakes onto a greaseproof paperlined baking tray and cook them in the oven at 170°C
until hot all the way through. (If you have a cooking
thermometer, they should reach 75°C in the centre.
Alternatively, stick a metal skewer or knife into the
centre of a cake for about 5 seconds and check that
the metal is nice and hot when removed.)
Step 3
Once ready, remove them from the oven and plate
with a generous dollop of jam, which can either be cold
or gently warmed. Serve with a little salad and a lime
wedge to squeeze over the crab cakes for extra zing.
