Crab cakes with katsu curry sauce

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

Portion size: Serves 4
Hands-on time 30 min, plus cooling
Difficulty: easy

Recipe by: James Martin

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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.

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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.
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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.