Crab Cakes with Chilli Tomato Jam

Recipe by: Al Brady

Preparation : 20 min

Cooking : 28 min

Total time : 48 min

Rest : 0 min

Equipment

Saucepan, Frying pan, Paper towels

6 people

100 g white crab meat

100 g brown crab meat

200 g baked sweet potato

1 red chilli, deseeded and finely chopped

1 garlic clove, chopped

1 stick of lemongrass

2 tbsp finely chopped coriander

1 zest of lime

2 spring onion, finely chopped

100 g sweetcorn

100 g panko breadcrumbs

50 ml cooking oil

450 g very ripe tomatoes, chopped

2 red chillies, deseeded, roughly chopped

2 garlic cloves, roughly chopped

2.5 cm fresh ginger, peeled and roughly chopped

1 tbsp Thai fish sauce

225 g of light brown sugar

55 ml red wine vinegar

1 tbsp balsamic vinegar

Associated products

5200XL PREMIUM FOOD PROCESSOR

5200XL FOOD PROCESSOR

4200XL FOOD PROCESSOR

3200XL FOOD PROCESSOR

RECIPE STEPS

1Prepare the base : In a food processor, add spring onions, red chilli, garlic, ginger, and the bashed lemongrass. Blitz until finely chopped. Then add the baked sweet potato and blend until smooth.

200 g baked sweet potato
1 red chilli, deseeded and finely chopped
2.5 cm fresh ginger, peeled and roughly chopped
1 stick of lemongrass
2 spring onion, finely chopped

2Combine ingredients : Transfer the sweet potato mixture to a bowl and add the white and brown crab meat. Remove the corn kernels from the cob, and chop coriander. Add both to the bowl, then mix everything until well combined.

100 g brown crab meat
2 tbsp finely chopped coriander
100 g sweetcorn

3Shape the crab cakes : With wet hands, form the mixture into small crab cakes. Coat each one in panko breadcrumbs, shaping them into firm patties.

100 g panko breadcrumbs

4Fry the crab cakes : Heat oil in a frying pan over medium heat. Shallow-fry the crab cakes until golden brown and crispy on each side, about 3-4 minutes per side. Once done, drain on paper towels.

50 ml cooking oil

5Blitz the ingredients : In the same food processor, add tomatoes, red chillies, ginger, and garlic. Blitz until smooth.

450 g very ripe tomatoes, chopped
2 red chillies, deseeded, roughly chopped
2.5 cm fresh ginger, peeled and roughly chopped
1 garlic clove, chopped

6Cook the jam: Transfer the tomato mixture to a saucepan. Add Demerara sugar, red wine vinegar, balsamic vinegar, and fish sauce. Bring the mixture to a boil, then reduce the heat to medium and cook until it thickens to a jam-like consistency, about 15-20 minutes. Stir occasionally to prevent sticking.