Crab cakes with corn purée and chilli oil

Crab cakes with corn purée and chilli oil

By
From
My Favourite Ingredients
Makes
8 little cakes
Photographer
Jason Lowe

These little, light crab cakes are unusual in that they are simply white crab meat flavoured with a few aromatics and bound with rich, unctuous homemade mayonnaise. They sing of summer, especially when served with a purée of sweet, fresh corn – the perfect foil for richly flavoured crab. Add a squeeze of lime and a drizzle of chilli oil to make this dish just about perfect!

Ingredients

Quantity Ingredient
250g fresh picked white crab meat
1 red chilli, deseeded and finely diced
1 tablespoon finely chopped coriander leaves
100ml homemade mayonnaise, (use the juice of 1 lemon and omit the vinegar)
squeeze lime or lemon juice
sea salt
50g fresh white breadcrumbs
150g unsalted butter

Chilli oil

Quantity Ingredient
1 red chilli, deseeded and finely diced
80ml extra virgin olive oil

Corn purée

Quantity Ingredient
3 fresh corn cobs, outer husks removed
120ml water
40g unsalted butter
2 teaspoons sugar
sea salt
freshly ground black pepper
50ml creme fraiche
1 teaspoon tabasco, or to taste

To serve

Quantity Ingredient
lime wedges

Method

  1. Put the crab meat into a bowl, add the chilli and coriander and fork through to distribute evenly. Add the mayonnaise and stir well to combine – it not only enriches the flavour of the crab, but also binds it together. Add a squeeze of lime or lemon juice and enough salt to bring out all the flavours. Form the mixture into 8 little cakes and place on a tray. Chill for 30 minutes to firm up slightly.
  2. Spread the breadcrumbs evenly on a board and roll the crab cakes in them to coat generously. Cover and refrigerate until needed.
  3. For the chilli oil, put the diced chilli into a bowl, add a good pinch of salt and pour on the olive oil. Stir to combine and leave to infuse.
  4. For the corn purée, cut the kernels from the cobs. The easiest way to do this is to stand the cob upright on a board and run a sharp knife down in sections. Discard any stringy bits. Tip the corn kernels into a saucepan, add the water, butter and sugar, and season generously with salt and pepper. Cover and cook gently over a medium heat until the corn is tender, about 20–25 minutes, then drain, reserving the liquor.
  5. Transfer half of the corn to a bowl, using a slotted spoon. Tip the rest into a blender or food processor and blend until smooth. Pass through a chinois into a bowl to ensure a really smooth purée; if it is too thick, stir in a little of the reserved liquor. Add to the rest of the corn and stir well. Add the crème fraîche and Tabasco and stir again. Check the seasoning and keep warm.
  6. To cook the crab cakes, heat the butter in a wide non-stick pan over a medium-low heat. When it is warm, gently lay the crab cakes in the pan and cook for about 2 minutes on each side until golden and crispy. Remove with a slotted spoon and drain on kitchen paper.
  7. Serve the crab cakes piping hot, with the corn purée. Pass around the chilli oil and lime wedges for squeezing.
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