Friday 29 August - Crab Cakes with Chilli Jam

I've always wanted to make crab cakes, but most recipes I've looked at include just silly amounts of white crabmeat. However, I found a lovely looking recipe in a Sarah Raven book that just called for crabmeat, so I bought a couple dressed crabs, plus a few extra claws.

We started by making the chilli jam to serve with them, this also had the advantage of using up lots of our homegrown tomatoes.

Our own chillies also went into this-they are lovely and hot this year.

Chillies, garlic and ginger were processed along with half of the tomatoes.

Red wine wine gar and fish sauce were added, and then the rest of the tomatoes roughly chopped, along with some sugar. Then it was all cooked until lovely and thick and sticky 

Plenty of this left over for another day too.

For the cakes, the crabmeat was mixes with mayonnaise, breadcrumbs, hopped herbs and chillies, and some Worcester sauce and lemon juice.

It was all bound together with an egg yolk, before forming into cakes and into the fridge to firm up before we coated them in egg and breadcrumbs.

They were then shallow fried, before being served with chips and the chilli jam.