Crab cakes with katsu curry sauce
- November 2022
- Serves 4
- Hands-on time 30 min, plus cooling
James Martin shares his crab cakes recipe. Serve the crisp crab cakes on a bed of golden katsu curry sauce for an impressive starter.
Recipes taken from Potato by James Martin (Quadrille £23).
Have you seen James’ recipe for pommes aligot? It’s the ultimate cheesy mash.
- 11.3g (1.2g saturated)
- 31g (3.7g sugars)
- 400g floury potatoes, chopped
- 400g sustainable white crabmeat
- Finely grated zest and juice 1 lemon
- 1 medium free-range egg yolk
- 25g plain flour to dust
- Vegetable oil to fry
- Coriander and finely sliced spring onions to serve
For the sauce
- 1 tbsp vegetable oil
- 100g onion, chopped and whizzed into a paste
- 100g garlic, chopped and whizzed into a paste
- 1 tbsp mild curry powder
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp ground turmeric
- 200ml chicken stock
- 20ml dark soy sauce
You’ll also need
- Potato ricer (or see tips)
- Cook the potatoes in lots of boiling salted water for 20 minutes until soft. Drain and feed them through a potato ricer into a bowl, then leave to cool.
- Meanwhile, make the sauce. Heat the vegetable oil in a medium saucepan over a medium heat and add the onion and garlic pastes. Fry for 5 minutes, stirring occasionally, 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 and pour into a food processor. Whizz until smooth (see Make Ahead).
- Mix the crabmeat, lemon zest and juice, and egg yolk into the riced potatoes, then season with a pinch of salt. Dust your hands with the flour, then form the mixture into 4 discs around 8cm in diameter and 2cm thick.
- Heat a non-stick frying pan over a medium heat and add a drizzle of oil. Add the crab cakes and fry for 2-3 minutes on each side.
- To serve, spoon the warm sauce onto plates, top with the crab cakes and sprinkle over the coriander and spring onions.
If the sauce tastes a bit strong to you, 1 tsp of honey should balance it.
Make the sauce up to a day ahead then gently reheat in a pan. The crab cakes are best made fresh.
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