My son, understanding my philosophy here at Frugally Well, bought me a YS (£1.40p) tin of 120gm white crab meat. A luxury item which needs a special recipe befitting of it's high status in this household.
To stretch the small tin of crab meat as far as possible I immediately thought of spiced crab cakes. I had mashed potato left over from our pork shank yesterday and some korma paste from when I made Himself a prawn korma this week. I also had the last batch of pea shoots that I got YS last week and have been wrapped in a fresh slice of kitchen paper each day and kept in the fridge. I grabbed my jam jar containing the fish frying oil and set to.
Ingredients:
Makes 12 small cakes
- 120gm tin of white crab meat (or fresh if you are lucky enough to have some)
- 200gm of left over mashed potato (make sure it's not too creamy or it won't form cakes, add flour to thicken)
- 1 level teaspoon of mild curry powder or korma paste, less is more, we want a gentle spice.
- enough sunflower or veg oil to fill your pan to come half way up the crab cakes.
Click on 'read more' to follow the recipe with step by step photos.
Method:
Firstly I drained the tin of meat, I was surprised at the amount to come out of a tiny 120gm tin, quite a lot! I mixed this with 200gm of left over mashed potato and then added one level teaspoon of the korma paste. Nothing more. I mixed well and tried to be gentle so that any larger chunks of crab stayed intact. You don't need any more spice or it will overpower the crab flavour.
Divide your mix into roughly 12 portions and form, with floured hands, into small balls. Place onto a floured plate and pat down to make cake shapes.
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| Crab cakes ready for cooking |
Next step is to bring about 2 1/2 cm (1 inch) of oil up to a high enough heat to fry a teeny blob of the crab mixture in one minute. Put the cakes in as if making a clock face. I had space for ten around the dial and two had to sit in the middle.These are quick, fry for around three minutes each side, or until crisp and golden, turn carefully only once.
Serve with yogurt, Thai sweet chilli sauce, mango chutney, Tommy K or whatever else you fancy.
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