Bring a little bit of fresh coastal flavour to your festivities with this delicious crab cake recipe by head chef Stuart McGuire at The Rum & Crab Shack in St Ives.
This makes 20 small cakes and serves 4 as a main course – or why not serve a couple each as a starter on Christmas Day for a tasty alternative entrée to Christmas lunch?
450g white crabmeat
200g brown crabmeat
1 large sweet potato
2 large Cornish baking potatoes
3 small red chillies
4 cloves of garlic
50g fresh ginger
5 spring onions
1 large white onion
125 ml of crab bisque or fish stock
small knob butter
180g pack of breadcrumbs
100g of plain flour
single cream 1 tbsp
Roast the baking and sweet potatoes in oven for 1 ½ hours, then remove the potato from skin and discard skins. Finely dice and soften onions and spring onions in a pan with a knob of butter. Add finely diced red chillies and garlic to pan. Then add the crab bisque (or fish stock) and brown crab meat and simmer for ten minutes, take off heat and let cool.
Once cooled, add to the potatoes with the white crab meat and mix well, refrigerate for 1 hour.
Roll crab mix into 2-inch circular balls and set aside. Then get 3 bowls and add plain flour to one, whisk 6 eggs in another with a splash of cream and finally breadcrumbs in the third. Take your crab cakes and dip them into flour, then eggs and then breadcrumbs.
Deep or shallow fry 3 crab cakes at a time, until the breadcrumb coating takes on a golden colour and then roast all in a hot oven for 5 minutes until warm in the middle. Delicious served with fresh rocket, spicy tomato salsa and fresh lime wedges.