40g cream crackers
450g fresh or canned white crabmeat
2 tbsp chopped parsley
¼ tsp cayenne
1 medium Waitrose Columbian Blacktail Free Range Egg, beaten
2 tbsp mayonnaise
1 tbsp English mustard powder
1 tbsp lemon juice
Dash of Worcestershire sauce
4 tbsp clarified butter (see tip)
For the salsa
100g cherry tomatoes, roughly diced
½ red onion, finely chopped
1 tbsp extra virgin olive oil
1 tsp tarragon, chopped
Pinch Cooks’ Ingredients Dried Chilli Flakes
¼ tsp ground cumin
¼ tsp ground coriander
1 lemon, to serve
1. Put the crackers in a plastic bag and crush to fine crumbs with a rolling pin. Put the crabmeat into a bowl with the parsley and cayenne and add just enough cracker crumbs to absorb any moisture from the crab. (You may not need all the crumbs.)
2. Whisk the beaten egg with the mayonnaise, mustard powder, lemon juice and Worcestershire sauce and season. Fold this mix into the crab but don’t break up the lumps of crab too much. Shape the mixture into 8 patties, put them on a plate, cover with clingfilm and chill for 1 hour.
3. Heat the clarified butter in a large frying pan. Add the crab cakes (in batches if necessary) and cook over a medium heat for 3–4 minutes each side until crisp and golden. Keep the first lot warm in the oven while you cook the second batch.
4. For the salsa, add all the ingredients to a bowl and mix thoroughly. Spoon the salsa onto a plate and place the crab cakes to the side of the salsa. Serve with a wedge of lemon.
To make clarified butter, melt butter in a pan. Allow to cool and discard the milky liquid which will have separated. The remaining oil will cool to become clarified butter.