Crab Cakes with Tomato Salsa

Delicious Crab Cakes with Tomato Salsa

 

Seafood
Serves: Makes 8 cakes

    Ingredients
  • ** For the crab cakes **
  • 450 g (1lb) white and dark crabmeat
  • 1 tablespoon olive oil
  • 6 spring onions, finely chopped
  • 1 tablespoon tomato ketchup
  • 2 tablespoons mayonnaise
  • finely grated rind of 1/2 a lemon
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped fresh parsley
  • 100g (4 oz) fresh white breadcrumbs
  • 1 egg, beaten
  • 2 tablespoons capers, drained and chopped
  • salt and freshly ground black pepper
  • ** For the Tomato Salsa **
  • 6 tablespoons olive oil
  • 2 garlic cloves, crushed
  • 4 large tomatoes, finely chopped
  • 1 1/2 tablespoons sweet or hot chilli sauce
  • 1 tablespoon sugar
  • 4 tablespoons lemon juice
  • ** For the coating **
  • 1 egg, beaten
  • 75g(3 oz) fresh white breadcrumbs
  • olive oil, for frying
1 Place the crabmeat in a bowl and flake finely. Heat the oil in a saucepan, add the spring onions and cook gently for 3 minutes, stirring. Remove from the heat and add to the crabmeat.

2 Stir in the tomato ketchup, mayonnaise, lemon rind and juice, parsley, breadcrumbs, beaten egg, capers and salt and pepper to taste. Mix well together.

3 Form the mixture into 8 round cakes and chill for 30 minutes.

4 Meanwhile, make the Tomato Salsa. Heat the oil in a frying pan, add the garlic and tomatoes and fry gently for 5 minutes. Remove from the heat and stir in the chilli sauce, sugar, lemon juice and salt and pepper to taste; mix well.

5 To coat the crab cakes, first dip the cakes in the beaten egg and then coat in the breadcrumbs, pressing the crumbs on firmly.

6 Heat a little oil in a large frying pan and fry the crab cakes for 4-5 minutes, turning frequently until cooked through and golden brown all over. Drain on kitchen paper and serve hot with the Tomato Salsa for dipping.