Jamie's Fish Supper
By Jamie Oliver
About the recipe
These spicy crab cakes make a lovely little starter or canapé – amazing topped with the smoky salsa.
Recipe From
Jamie's Fish Supper
By Jamie Oliver
500g potatoes, peeled and larger ones halved
sea salt and freshly ground black pepper
olive oil
500g 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 a fresh red chilli
3 spring onions, trimmed
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
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.
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