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Crab cakes with katsu curry sauce

Name: Crab cakes with katsu curry sauce
Prep time: 30 min
Total time: 30 min
Yield: Serves 4
Ingredients: 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)

By: James Martin

Published: 10 Nov 22
Updated: 25 Mar 24

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.

Easy
November 2022

Test kitchen approved

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.

Nutrition: per serving

Calories: 354kcals
Fat: 11.3g (1.2g saturated)
Protein: 29.1g
Carbohydrates: 31g (3.7g sugars)
Fibre: 5.6g
Salt: 1.7g

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Ingredients

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)

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Method

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.

Recipe from November 2022 Issue

Nutrition

Nutrition: per serving

Calories: 354kcals
Fat: 11.3g (1.2g saturated)
Protein: 29.1g
Carbohydrates: 31g (3.7g sugars)
Fibre: 5.6g
Salt: 1.7g

delicious. tips

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.