Beautiful homemade crab cakes with a hot blackened salsa

crab cakes and salsa

Serves 6

  • 500 g potatoes, peeled and larger ones halved

  • sea salt

  • freshly ground black pepper

  • olive oil

  • 500 g mixed white and brown crabmeat, 2:1 brown to white, from sustainable sources, ask your fishmonger

  • 2 lemons

  • a few sprigs of fresh flat-leaf parsley

  • ½ fresh red chilli

  • 3 spring onions, trimmed

  • For the salsa

  • 1 red pepper, quartered and deseeded

  • 10 cherry tomatoes, on the vine

  • 1 fresh red chilli, halved lengthways and deseeded

  • 1 spring onion, trimmed and finely sliced

  • 3 tablespoons extra virgin olive oil

  • a few sprigs of fresh basil

Add the potatoes to a large pan of salted boiling water and cook for 15 to 20 minutes, or until tender. Meanwhile, blacken the pepper, tomatoes and chilli in a large frying pan on a high heat with a small splash of olive oil, then leave to cool.



Drain the potatoes in a colander and leave to steam dry for a few minutes then return to the pan. Add a pinch of salt and pepper and the crabmeat then mash with a potato masher. Finely grate the zest of a lemon onto a board, add the parsley, chilli and spring onions and chop it all together, mixing as you go, until fine. Scrape this into the pan of crab mixture and mash again till well combined. Divide into 12 portions then shape, pat and hug each one into a patty. Pop in the fridge for at least 4 hours, or overnight, to firm up.



When you're ready to cook, add a splash of olive oil to a large frying pan on a high heat. Add half of the patties and cook for about 5 minutes, turning halfway, or until golden, crisp and cooked through, then repeat with the second batch.



Meanwhile, chop the blackened veg with the sliced spring onion as coarsely or as finely as you like. Have a taste then add a pinch of salt and pepper, the extra virgin olive oil and the juice of ½ a lemon. Pick and add the basil leaves, discarding the stalks. Chop again until you're happy with the consistency.



To serve, lay the crab cakes out on a platter and top with that delicious salsa. Serve with a simple lemony dressed rocket salad and lemon wedges for squeezing over.

Nutritional Information

Beautiful homemade crab cakes with a hot blackened salsa

Perfect summer party food

0 foodies cooked this
These spicy crab cakes make a lovely little starter or canapé – amazing topped with the smoky salsa
Serves 6
1h 10m (plus chilling time)
Not too tricky
Print this recipe
Method

Crab is an incredible and completely underrated shellfish, and in the UK you can buy blue, snow, spider and brown crabs in supermarkets and fishmongers. You can either buy crab live, picked, or picked and then cooked in lovely little shells. When you're cooking, it's great to have a mixture of the white and the brown meat – the white meat gives you texture and sweetness and you get good attitude and a nice roundness of flavour from the brown.

Add the potatoes to a large pan of salted boiling water and cook for 15 to 20 minutes, or until tender. Meanwhile, blacken the pepper, tomatoes and chilli in a large frying pan on a high heat with a small splash of olive oil, then leave to cool.

Drain the potatoes in a colander and leave to steam dry for a few minutes then return to the pan. Add a pinch of salt and pepper and the crabmeat then mash with a potato masher. Finely grate the zest of a lemon onto a board, add the parsley, chilli and spring onions and chop it all together, mixing as you go, until fine. Scrape this into the pan of crab mixture and mash again till well combined. Divide into 12 portions then shape, pat and hug each one into a patty. Pop in the fridge for at least 4 hours, or overnight, to firm up.

When you're ready to cook, add a splash of olive oil to a large frying pan on a high heat. Add half of the patties and cook for about 5 minutes, turning halfway, or until golden, crisp and cooked through, then repeat with the second batch.

Meanwhile, chop the blackened veg with the sliced spring onion as coarsely or as finely as you like. Have a taste then add a pinch of salt and pepper, the extra virgin olive oil and the juice of ½ a lemon. Pick and add the basil leaves, discarding the stalks. Chop again until you're happy with the consistency.

To serve, lay the crab cakes out on a platter and top with that delicious salsa. Serve with a simple lemony dressed rocket salad and lemon wedges for squeezing over.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 274
    14%
  • Carbs 16.0g
    6%
  • Sugar 3.3g 4%
  • Fat 14.2g 20%
  • Saturates 2.0g 10%
  • Protein 18.7g 42%
Of an adult's reference intake

Related recipes:

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 500 g potatoes, peeled and larger ones halved

  • sea salt

  • freshly ground black pepper

  • olive oil

  • 500 g mixed white and brown crabmeat, 2:1 brown to white, from sustainable sources, ask your fishmonger

  • 2 lemons

  • a few sprigs of fresh flat-leaf parsley

  • ½ fresh red chilli

  • 3 spring onions, trimmed

  • For the salsa

  • 1 red pepper, quartered and deseeded

  • 10 cherry tomatoes, on the vine

  • 1 fresh red chilli, halved lengthways and deseeded

  • 1 spring onion, trimmed and finely sliced

  • 3 tablespoons extra virgin olive oil

  • a few sprigs of fresh basil