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Crab Shed Salcombe Thai Crab Cakes

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Crab Shed Salcombe
Posted on
1 Mar 2021
DifficultyBeginner

This delicious dish is perfect for the summer and is quick and simple to make.

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Makes4 Servings
 310 g Crab Shed white crab meat
 380 g Crab Shed brown crab meat
 100 g breadcrumbs
 2 large eggs
 25 g plain flour
 3 fresh ginger, peeled
 2 red chillies, deseeded
 6 spring onions
 ¼ tsp cayenne pepper (optional)
 large bunch of coriander
 1 lime
 80 g watercress
 16 asparagus spears
 drizzle of sesame oil
 75 ml vegetable oil
 ½ mango
 ¼ red onion
 6 cherry tomatoes
 5 cucumber
 1 tbsp fish sauce
 1 tbsp apple cider vinegar
 ½ avocado
 large handful of spinach
 1 lemon zest and juice
 dill to serve
1

For the mango salsa finely chop the mango, red onion, cherry tomatoes and cucumber, add to a small bowl with 1 tbsp fish sauce and 1 tbsp apple cider vinegar, mix and set aside to infuse.

2

Finely slice the ginger and chili, add to a small blender to make a paste, a pestle and mortar works well if you don’t have one!

3

Weigh out your crab and put in a large mixing bowl, add in the paste, finely chopped spring onions, large bunch of roughly chopped coriander, 1 egg, 50g of the breadcrumbs, salt and pepper and combine well. Make into 8 equal patties and place on a tray to chill in the fridge for 30 minutes.

4

For the spinach puree, add to a blender, ½avocado, handful spinach, zest and juice of 1 lemon, drizzle olive oil, salt and pepper (You may need to add a little water to loosen).

5

Beat the remaining egg in a bowl with 1 tbsp water. Add the plain flour to a plate. Add the remaining 50g breadcrumbs mixed with ¼ tsp cayenne pepper to a separate plate.

6

Dredge the crab patties in the flour, egg then breadcrumbs (shake off any excess and set aside until all patties are coated.

7

Trim the ends of the asparagus and discard, fry in sesame oil on a high heat until charred. Cut the lime into 4 wedges.

8

Whilst the asparagus is cooking add the vegetable oil to a large frying pan on a high heat, add the crab patties when hot and fry for 3-4 mins until golden on each side.

9

Serve up 2 crab cakes per person with 4 asparagus each, 2 tbsp of mango salsa, 1 tbsp spinach puree, handful of watercress, lime wedge and dill.

Ingredients

 310 g Crab Shed white crab meat
 380 g Crab Shed brown crab meat
 100 g breadcrumbs
 2 large eggs
 25 g plain flour
 3 fresh ginger, peeled
 2 red chillies, deseeded
 6 spring onions
 ¼ tsp cayenne pepper (optional)
 large bunch of coriander
 1 lime
 80 g watercress
 16 asparagus spears
 drizzle of sesame oil
 75 ml vegetable oil
 ½ mango
 ¼ red onion
 6 cherry tomatoes
 5 cucumber
 1 tbsp fish sauce
 1 tbsp apple cider vinegar
 ½ avocado
 large handful of spinach
 1 lemon zest and juice
 dill to serve

Directions

1

For the mango salsa finely chop the mango, red onion, cherry tomatoes and cucumber, add to a small bowl with 1 tbsp fish sauce and 1 tbsp apple cider vinegar, mix and set aside to infuse.

2

Finely slice the ginger and chili, add to a small blender to make a paste, a pestle and mortar works well if you don’t have one!

3

Weigh out your crab and put in a large mixing bowl, add in the paste, finely chopped spring onions, large bunch of roughly chopped coriander, 1 egg, 50g of the breadcrumbs, salt and pepper and combine well. Make into 8 equal patties and place on a tray to chill in the fridge for 30 minutes.

4

For the spinach puree, add to a blender, ½avocado, handful spinach, zest and juice of 1 lemon, drizzle olive oil, salt and pepper (You may need to add a little water to loosen).

5

Beat the remaining egg in a bowl with 1 tbsp water. Add the plain flour to a plate. Add the remaining 50g breadcrumbs mixed with ¼ tsp cayenne pepper to a separate plate.

6

Dredge the crab patties in the flour, egg then breadcrumbs (shake off any excess and set aside until all patties are coated.

7

Trim the ends of the asparagus and discard, fry in sesame oil on a high heat until charred. Cut the lime into 4 wedges.

8

Whilst the asparagus is cooking add the vegetable oil to a large frying pan on a high heat, add the crab patties when hot and fry for 3-4 mins until golden on each side.

9

Serve up 2 crab cakes per person with 4 asparagus each, 2 tbsp of mango salsa, 1 tbsp spinach puree, handful of watercress, lime wedge and dill.

Crab Shed Salcombe Thai Crab Cakes
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