Coast Cafe Crab Cakes Recipe with Chilli Jam
Feeling a bit crabby? Here is a tasty dish to help brighten the darkest of winter days and lighten your mood.
At Coast Cafe we have a good source of crab meat from our local supplier Swansea Fish; we buy dressed Crabs for our platters which are very popular with our dressings & dips at lunch time. These crab cakes are on our festive menu as a starter but also make a good light lunch or midweek supper. The jam can be made in advance and kept in sterilised jars it will keep for a couple of months and once opened keep in the fridge, but don’t worry it will be gone before you have to worry about it as it goes nicely with most cooked meats, cold platters and is divine on a bacon sandwich!
You will need:
For the Jam
Make a day before you need it to allow to cool & set.
200g red peppers de-seeded and diced
200g long red chillies (fruity) de-seeded and diced
50g small hot chillies sliced with seeds
1kg of jam sugar (available at most super markets)
600ml of cider vinegar
Zest and juice of two limes
6 cloves of garlic smashed & chopped
3 inch piece of root ginger peeled & grated
2 tbsp of Chinese five spice powder
4tsp of Thai fish sauce (Nam Pla)
100g of tomato puree
200g of red onion finely chopped
4 cardamom pods broken
A little oil for frying
1. In a large heavy based saucepan lightly fry the onions, garlic, ginger & spices until soft but without colour.
2. Add the wine vinegar then dissolve the sugar in the mix stir until completely dissolved.
3. Add the remaining ingredients and stir to the boil, turn to a low simmer and cook for approximately 40 minutes stirring occasionally to ensure the mixture is not catching. The jam is ready when it is thick and pulpy, set aside and leave to cool for half an hour then blend lightly to a coarse jam consistency.
4. Put into sterilised jars and label.
For the Crab Cakes:
300g fresh white crab meat, picked through to ensure there is no shell.
50g of fresh brown crab meat
Some oil for cooking
2 shallots finely diced
1 spring onion finely diced
1 garlic clove smashed & finely chopped
1 green chilli de-seeded and finely diced
150g of fresh white breadcrumbs
1 egg, lightly beaten
2tbsp of fresh chopped coriander
Zest & juice of 1 lime
1. Heat a frying pan over a medium heat with a little oil, lightly fry the shallots and garlic without colour add the chilli and cook for 2 minutes. Allow to cool completely.
2. Put the white and brown crab meat in a bowl with the breadcrumbs and egg. Mix well, add the shallot and chilli mixture mix to combine then add the chopped coriander, the chopped spring onion and the lime zest and juice give it all a good stir, taste and season with black pepper and a little salt.
3. Shape the mixture into small balls and place onto a covered tray, give them a press to flatten them slightly. Cover and place into refrigerator to chill for an hour.
4. Heat a pan with a little oil over a medium heat fry crab cakes on both sides colouring evenly. Place onto an oven tray and cook for 6 minutes in a hot oven.
Alternatively the crab cakes can be deep fried at 180 degrees in a deep fat fryer for 2-3 minutes until golden then drained and served.
Serve with a dressed rocket and chard leave salad and a good dollop of chilli jam, and extra lime wedge is good to squeeze over.
Head Chef, Coast Cafe