For the Crab Cakes
g potatoes , peeled and larger ones halved
a few sprigs of fresh flat-leaf parsley
x spring onions , trimmed
Cornish Sea Salt and freshly ground black pepper to season
For the Tomato & Chilli Salsa
x tablespoon Linghams chilli sauce
x lime zest and juice
x clove of garlic crushed
x small shallot finely chopped
x tablespoon ketchup
x tablespoons extra virgin olive oil
a few leaves of fresh basil finely sliced
Method for the Cornish Crab Cakes
1. Add the potatoes to a large pan of salted boiling water and cook for 15 to 20 minutes, or until tender.
2. Drain the potatoes in a colander and leave to steam dry for a few minutes then return them to the pan.
3. Add a pinch of salt and pepper and the White and Brown Crab Meat, then mash with a potato masher.
4. Finely grate the zest of a lemon onto a board, add the parsley, chilli and spring onions and chop it all together, mixing as you go, until fine. Scrape this into the pan of crab mixture and mash again till well combined.
5. Divide into 12 portions then shape into cakes of approximately 25g, pat and hug each one into a patty. Pop into the fridge for at least 4 hours, or ideally overnight, to firm up.
6. When you're ready to cook, add a splash of olive oil to a large frying pan on a high heat. Add half of the patties and cook for about 5 minutes, turning halfway, or until golden, crisp and cooked through, then repeat with the second batch.
Method for the Tomato & Chilli Salsa
1. Cut the tomatoes into quarters.
2. Crush the garlic and finely chop the shallot.
3. Put all of the ingredients into a bowl and toss together until well mixed.
4. llow to marinade for up to an hour before serving.
The dressing also works well with barbequed fish like mackerel, tuna and mullet, and with roasted thick white fish fillets like cod, pollack and hake.
Wine Matching Suggestion
This dish works brilliantly with a Camel Valley Pink Sparkling Wine or other dry white wines including New Zealand Sauvignon Blanc or even a refreshing Chardonnay.