1 small egg – cracked and mixed with the rest of the ingredients
4 tbsp mayonnaise
1 tsp Dijon mustard
50g fresh white breadcrumbs
1 tbsp parsley, chopped
1 tsp tarragon, chopped
Dash of tabasco
Pinch of salt
Clarified butter or sunflower oil for cooking
1⁄2 Clove garlic
50g Muscovado sugar
400g plum tomatoes
150ml white wine vinegar
Red pepper mayonnaise
2 Large Red Peppers, roasted and de-skinned (or you can buy Piquillo Peppers and use 350g)
1-2 tbsp of Tomato Puree
1 Small chilli
1 Garlic clove, minced
Juice of 1 lemon Juice
1 tbsp Tamari Soy Sauce
3 tbsp Sunflower Oil
How to make
To make the crab cake:
Sort through the crab meat to ensure that any small pieces of shell have been removed.
Combine and thoroughly mix the egg, mayonnaise, mustard, breadcrumbs, parsley, tarragon, tabasco and salt, and season well.
Divide the crab mixture into six evenly sized balls and shape into small cakes.
Allow to rest in the fridge for an hour or two until they are firm. This will prevent them from falling apart when sautéing.
Place a little butter or sunflower oil into a shallow pan or griddle plate and bring to a moderate heat. Place cakes into the pan and cook for about 6-7 minutes on each side until they have a lovely golden colour.
Serve with tomato jam, red pepper mayonnaise and a rocket salad.
To make the tomato jam:
Blanch and de-skin the tomatoes, remove most of the seeds.
Place 1/4 of the vinegar with the garlic and ginger in a blender and process till smooth.
Now place the tomatoes, ginger puree mix and the remaining ingredients in a thick bottomed pan, season with salt and tabasco and cook slowly till reduced to a jam consistency. This can take approx. 2 hours.
To make the red pepper mayonnaise:
Put all the ingredients into a blender and blend until smooth.
Season with sea salt.
For the salad and dressing:
Mix the ingredients for the dressing and season to taste.