Serves 6
Ingredients
300g white crab meat
120g fine diced shallots
80g mayonnaise
5g chilli
1 tbsp vegetable oil
125g fresh breadcrumbs
125g plain flour
4 eggs, beaten
Method
- Sweat the shallots and chilli in the oil until soft.
- When cool, mix with the crab meat and the mayonnaise. Put in to a container and leave to rest in the fridge for at least two hours before shaping.
- After the mix has set, divide equally into twelve balls, then place onto a tray and return to the fridge for a further hour.
- After the hour, set up 2 plates and 1 bowl. The plates with the dry ingredients and the bowl with the egg.
- Take each ball and roll first in the flour, then the egg and finally the breadcrumb. Repeat the egg and breadcrumb stage (not the flour) and return to the fridge.
- Deep fry at 160 degrees centigrade until golden brown and piping hot inside.
- Serve with salad and chutney.
Port and orange chutney.
Ingredients
1kg oranges
750ml cider vinegar
250ml port
450g caster sugar
225g fine diced onion
225g sultanas
1tsp salt
1tsp ground ginger
1/2tsp cayenne pepper
1/4tsp smoked paprika
10ml vegetable oil
Method
Fry the onion until it has started to colour.
Add the spices and fry on a low heat for 2-3 minutes.
Put the rest of the ingredients into the pan, bring to the boil, then reduce the heat and simmer the chutney until the liquid has reduced to a syrup.
Cool down to room temperature and serve with crab cakes or with a decent lump of mature British cheddar.
