zoom Spiced crab cakes with chilli tomato jam
  • Save to your scrapbook
  • Save to your scrapbook

    Spiced crab cakes with chilli tomato jam

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Spiced crab cakes with chilli tomato jam

    • Preparation time: 15 minutes
    • Cooking time: 35 minutes
    • Total time: 50 minutes 50 minutes

    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.

    Your recipe note

    Edit your recipe note

    Cook's tip

    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.


    Average user rating

    4 stars