Chilli ginger and crab cake, baby spinach and lemon butter sauce - Recipes - Exeter Festival of South West Food and Drink

Chilli ginger and crab cake, baby spinach and lemon butter sauce

Michael Caines

Makes 6 crab cakes

210g white crab meat

100ml olive oil

50g lemongrass, smashed and finely chopped

30g garlic, finely chopped

30g ginger, finely chopped

50g onion, finely chopped

50g red pepper, finely chopped

10g red chilli, de-seeded and finely chopped

420g mash potato (quite dry, not too milky)

40g fresh coriander, finely chopped

200g baby spinach

2 shallots, finely chopped

75ml white wine

Pinch of thyme

150g unsalted butter

Salt and freshly ground black pepper

30ml lemon juice

Flour, egg and breadcrumbs

Rocket, to garnish

Method:

1. Add olive oil in to a pan over a medium heat and add the onion, lemon grass, ginger and garlic. Cook for 5 minutes until soft, take off the heat and allow to cool.

2. Once cold, place in a bowl. Squeeze the crab to get rid of any water and add to the bowl together with the mash potato, chilli and coriander. Season with salt and pepper, mix well, mould into 6 cakes and place in fridge to set.

3. To make the sauce, put the shallots in a pan with the wine and thyme and put on the stove to reduce by half. Dice the butter in small cubes and whisk in to the pan slowly, one at a time. Do not boil as the sauce will split. Finish with a pinch of salt and pepper and the lemon juice and then pass it through a sieve.

4. Take the crab cakes out of the fridge and bread them using flour, egg and breadcrumbs. Shallow fry until golden-brown on both sides, then place in a hot oven for 6 minutes.

5. Wash the baby spinach and fry off in a knob of butter and finish with salt and pepper.

6. Place the spinach in the centre of the plate, place crab cake on top and spoon the sauce around the plate.

7. Garnish with rocket.

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