Last week we teamed up with Food Blogger Lucy Tomlinson who made a selection of delicious dishes from our 100% handpicked Salcombe crab. Lucy's fantastic cuisine ideas have inspired many of her followers to cook a range of her exciting meals and treats during lockdown. She wowed us with her delicious, flavoursome Thai Crab Cakes - perfect for a summer dinner party!
Lucy's Recipe for Thai Crab Cakes served with a mango salsa, charred asparagus, watercress & spinach puree
Recipe (Serves 4)
310g Crab Shed white crab meat
380g Crab Shed brown crab meat
2 Large eggs
25g Plain flour
3cm fresh ginger, peeled
2 red chillies, deseeded
6 spring onions
¼ tsp cayenne pepper (optional)
Large bunch coriander
Drizzle sesame oil
75ml Vegetable oil
¼ red onion
6 cherry tomatoes
1 tbsp Fish sauce
1 tbsp apple cider vinegar
Large handful spinach
1 Lemon zest and juice
Dill to serve
For the mango salsa finely chop the mango, red onion, cherry tomatoes and cucumber, add to a small bowl with 1 tbsp fish sauce and 1 tbsp apple cider vinegar, mix and set aside to infuse.
Finely slice the ginger and chili, add to a small blender to make a paste, a pestle and mortar works well if you don’t have one!
Weigh out your crab and put in a large mixing bowl, add in the paste, finely chopped spring onions, large bunch of roughly chopped coriander, 1 egg, 50g of the breadcrumbs, salt and pepper and combine well.
Make into 8 equal patties and place on a tray to chill in the fridge for 30 minutes.
For the spinach puree, add to a blender, ½avocado, handful spinach, zest and juice of 1 lemon, drizzle olive oil, salt and pepper (You may need to add a little water to loosen).
Beat the remaining egg in a bowl with 1 tbsp water. Add the plain flour to a plate. Add the remaining 50g breadcrumbs mixed with ¼ tsp cayenne pepper to a separate plate.
Dredge the crab patties in the flour, egg then breadcrumbs (shake off any excess and set aside until all patties are coated.
Trim the ends of the asparagus and discard, fry in sesame oil on a high heat until charred. Cut the lime into 4 wedges.
Whilst the asparagus is cooking add the vegetable oil to a large frying pan on a high heat, add the crab patties when hot and fry for 3-4 mins until golden on each side.
Serve up 2 crab cakes per person with 4 asparagus each, 2 tbsp of mango salsa, 1 tbsp spinach puree, handful of watercress, lime wedge and dill.
CRAB SHED SALCOMBE RESTAURANT - REOPENS OUTDOORS 12TH APRIL
We are delighted to announce that we will be opening our outdoor seating areas for lunch and dinner from Monday 12th April; this includes our waterfront terrace, as well as our two 'breakfast bars' (our main restaurant will reopen on Monday 17th May). Pre-booking is essential and is limited to a maximum of 6 people per booking in accordance with government guidelines. Click here to visit our booking page>
Safety First The safety and health of our staff and guests are uppermost in our minds; please be assured that we are adhering to government standards for hygiene protocols and social distancing measures. In the event of any changes in public health guidance, we'll post information here and on our Facebook and Instagram pages - please check back for announcements.