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Spiced crab cakes with chilli tomato jam
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Serves: 2 as a main, 4 as a starter
395g can Waitrose Cherry Tomatoes
1 red chilli, deseeded and sliced
2 cloves garlic, finely chopped
1 large piece fresh ginger, peeled and grated (about 50g)
3 tbsp demerara sugar
1 tbsp red wine vinegar
2 x 100g packs Seafood and Eat It Cornish White Crab
100g fresh breadcrumbs
2 tbsp chopped fresh coriander
Juice of ½ lemon
1 medium free range egg, beaten
2 tbsp sunflower oil
1. First, prepare the jam. Place the tomatoes in a pan with the sliced chilli, half the garlic and half the ginger. Add the sugar and vinegar, heat gently to dissolve then bring to the boil and simmer for 25 - 30 minutes until thickened. Leave it as it is for a coarse texture, or for a purée blitz in a blender or processor until smooth.
2. Place the crab in a medium bowl with the remaining garlic and ginger, the breadcrumbs, coriander, lemon juice and seasoning. Mix in the egg and shape into 8 patties. Chill until ready to cook.
3. Heat the oil in a large non-stick frying pan. Add the crab cakes and fry over a medium heat for 3 - 4 minutes, turning once until golden and crisp. Serve with the tomato chilli jam and a handful of spinach, watercress and rocket salad.
You can keep any leftover chilli jam chilled in the fridge for up to a week. Serve tossed into pasta or as a sauce for vegetables or red meat.
Typical values per serving:
This recipe was first published in March 2012.