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Tom Aikens’ spicy crab cakes with tomato salsa

Serves: 2

Duration: 1 hour (+1 hour setting time)

Difficulty: Easy

Ingredients

  • 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, deseeded 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
  • 1 x pack Panko bread crumbs
  • Flour for Panko crumbs

Did you catch Tom Aikens and his restaurant Tom’s Kitchen at Taste? Try making his delicious crab cakes using the recipe below…

Method

1. 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.

Ingredients

  • 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, deseeded 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
  • 1 x pack Panko bread crumbs
  • Flour for Panko crumbs

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