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Crab cakes with katsu curry sauce
Makes 4 Starters and mains
For the crab cakes
- 400g white crab meat
- 400g potatoes, peeled, cooked and riced
- zest and juice 1 lemon
- 25g plain flour, to dust
- vegetable oil, to fry
For the katsu curry sauce
- 15ml vegetable oil
- 100g onion paste
- 100g garlic paste
- 1tbsp mild curry powder
- 1tbsp ground cumin
- 1tbsp ground coriander
- 1tbsp ground turmeric
- 200ml chicken stock
- 20ml dark soy sauce
To serve
- micro coriander
- spring onions, sliced
Method
To make the crab cakes, mix together the crab, potatoes, lemon zest and juice and egg yolk, and season with salt and freshly ground black pepper. Dust your hands with flour and form into 4 discs 8cm in diameter and 2cm deep.
Heat a non-stick frying pan, pour in some oil, then add the crab cakes and cook for 2–3 minutes on each side. Meanwhile, to make the sauce, add the vegetable oil and onion and garlic pastes to a pan and fry for 5 minutes, then add the spices. Cook for another
2 minutes, then add the stock and soy sauce. Bring to the boil, then remove from the heat.
Transfer to a food processor and blitz until smooth. To serve, spoon the sauce on to serving plates, top with the crab cakes and sprinkle over the micro coriander and spring onions.
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