by Andrew Soddy, Executive Head Chef at L'Horizon Beach Hotel & Spa
I am Andrew Soddy, Executive Head Chef at L'Horizon Beach Hotel & Spa.
The weather is getting better and the Terrace is in full swing now. So why not try the local Chancre crab? It is a big favourite with me, better known as brown common crab. I used to love going to the different ports and trying their crab salads and crab cakes. Having travelled all around the world including Boston, Bergan in Norway, Melbourne and Wellington in New Zealand, the crab specialities are different in every country.
It is versatile, but a fantastic flavour comes from the sweet tender meat of the crab's claws and robust dark meat, which will take strong flavour, like ginger and chilli. Come down to the Terrace and enjoy our crab cakes or seafood platter in the sun!
- 450g of white crab & brown crab meat
- 2 large eggs
- 100g of panko breadcrumbs
- 80g mashed potato
- 6 spring onions, finely sliced
- 2 tbsp of soy sauce
- 1 fresh ginger, finely grated
- 1 chilli, crushed
- 1 lime, juiced
Mix the ingredients together and season with a little salt and pepper.
Divide the mixture into 80g portions and shape into even-sized round cakes and lightly coat with flour, then egg and panko bread crumbs.
Heat the vegetable oil in a large non-stick pan on a medium heat. When the pan has come to the temperature, carefully arrange the crab cakes in the pan, making sure they don't touch each other.
Allow the cakes to cook for about 3-4 minutes on each side, so they are hote in the centre and golden brown on the outside. Use a palette knife to transfer the crab cakes from the pan on to kitchen paper to drain off excess oil.
Serve the crab cakes on a warm plate and garnish with a few salad leaves, dressed with a little olive oil and squeeze of lime juice.