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. Recipe from Two Michelin-starred Chef, Michael Caines MBE.