Spicy Crab Cakes with Citrus Salsa

by Hugh Fearnley Whittingstall and Nick Fisher

from The River Cottage Fish Book (Bloomsbury)

Photography: Simon Wheeler

With their Thai Flavourings, these crab cakes are quite peppy.  The hot-sweet-sour salsa is also rather lovely with any simply fried or grilled fish.

Serves 6 as a starter

Ingredients

500g fresh white crabmeat

100g fresh breadcrumbs (rye or sourdough, if available)

1 hot red chilli, deseeded and finely chopped

2 large garlic cloves, finely chopped

A thumb-sized piece of fresh ginger, finely chopped

2 lemongrass stalks, tough outer layers discarded, finely chopped

2 tablespoons finely chopped coriander

2 eggs, lightly beaten

100g sesame seeds (optional)

Groundnut oil for shallow frying

Salt

FOR THE SALSA

1 grapefruit

1 orange

1 lemon (or ½ lime and ½ lemon)

½ - 1 red chilli, very finely chopped

½ red onion, very finely chopped

1 small bunch of coriander and/or mint leaves, finely chopped

1 small garlic clove, very finely chopped

A pinch of salt

A good pinch of sugar

Freshly ground black pepper

Method

Prepare the salsa first.  Use a sharp knife to cut away the peel and pith from all the citrus fruits.  Slice out the segments of fruit from between the membranes, so there is no pith or membrane left on them – work over a large bowl so you collect any juice that drips from the fruit.  Now cut the segments crossways into little chunks and put them in the bowl with the collected juice.  Add the chilli, onion, coriander and/or mint, garlic, salt, sugar and some black pepper.  Mix well and set aside for at least half an hour for the flavours to infuse.

To make the cakes, put the crabmeat in a bowl and combine with the breadcrumbs, chilli, garlic, ginger, lemongrass and coriander.  Season well with salt, then fold the eggs through the mixture.  With wet hands, shape the mixture into 12 little cakes, about 1cm deep.  Put them on a tray and chill for 1 hour.

If you’re using the sesame seeds, scatter them over a large plate.  Press the crab cakes on to the seeds, so they’re coated on both sides.

Heat a thin layer of groundnut oil in a heavy-based frying pan over a medium heat.  Fry the crab cakes, in batches, for 3-4 minutes on each side until golden.

Serve with the citrus salsa.

Drinks tasted on air, alongside the dish: