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Beautiful homemade crab cakes with a hot blackened salsa
Photo: David Holifield

Beautiful homemade crab cakes with a hot blackened salsa

16 ingredients 6 openrecipes
Beautiful homemade crab cakes with a hot blackened salsa

Crab is an incredible and completely underrated shellfish, and in the UK you can buy blue, snow, spider and brown crabs in supermarkets and fishmongers. You can either buy crab live, picked, or picked and then cooked in lovely little shells. When you're cooking, it's great to have a mixture of the white and the brown meat – the white meat gives you texture and sweetness and you get good attitude and a nice roundness of flavour from the brown.

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Estimated Nutrition (whole recipe, rough)

461
Calories
9g
Protein
15g
Fat
81g
Carbs
What these numbers assume — 11 portions →
Ingredient Portion assumed kcal
Potato 1 medium (173g) baked 161
Olive Oil 1 tbsp (14g) 119
Cherry 1 cup (138g) 87
Onion 1 medium (110g) 44
Tomato 1 medium (123g) 22
Lemon juice of 1 lemon (48ml) 12
Chili 1 tsp (2.7g) 8
Black Pepper 1 tsp ground (2.3g) 6
Parsley 1 tbsp chopped fresh (3.8g) 1
Basil 5 leaves fresh (2.5g) 1
Salt 1 tsp (6g) 0

Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.

Ingredients

  • 500 g potatoes, peeled and larger ones halved
  • sea salt
  • freshly ground black pepper
  • olive oil
  • 500 g mixed white and brown crabmeat, 2:1 brown to white, from
  • , ask your fishmonger
  • 2 lemons
  • a few sprigs of fresh flat-leaf parsley
  • ½ fresh red chilli
  • 3 spring onions, trimmed
  • 1 red pepper, quartered and deseeded
  • 10 cherry tomatoes, on the vine
  • 1 fresh red chilli, halved lengthways and deseeded
  • 1 spring onion, trimmed and finely sliced
  • 3 tablespoons extra virgin olive oil
  • a few sprigs of fresh basil

Directions

Step-by-step directions aren't available for this recipe in our database. View the full recipe at the original source →
By jamieoliver · Recipe sourced from openrecipes

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