Crab Cakes with Coriander Dipping Sauce by Robert Birrell of Arisaig Hotel
A popular summer starter in the Baywater Restaurant at the Arisaig Hotel, this simple yet tasty dish takes advantage of the west coast’s ocean larder. Brown crab is in season in the summer months and is relatively inexpensive to buy. This great recipe makes for an ideal light starter or lunch.
Arisaig Hotel is creating the starter course at the Taste the Wild festival’s Scran & Dram dinner aimed at celebrating the great food and drink found along the Road to the Isles in Lochaber. The festival will see great Scottish stallholders fill Mallaig harbour, while chef demonstrations will take place all day.
The Scran & Dram dinner is a fitting end to the festival and takes place on September 10 in Mallaig and Morar Community Centre. Tickets cost £35.
Ingredients
Crab cakes
225g crab meat
225g mashed potato
2 spring onions (chopped)
2 tsp toasted sesame seeds
3 tsp dark soy sauce
2 tsp fish sauce
2 free range eggs, beaten
70g panco bread crumbs
40g plain flour
Sauce:
1 onion
250g chopped tomatoes
1/2 tbsp tomato puree
25g coriander (roughly chopped)
1 tsp caster sugar
Method
1 Mix the crab meat, mashed potato, spring onion, toasted sesame seeds, soy sauce and fish sauce then refrigerate for 30 minutes.
2 Place a heavy based pan on a low heat, add the onion and sweat for 20 minutes. Add the tomato puree and cook for a further 5 minutes then add the chopped tomato and sugar and simmer for 1 hour.
3 Whilst this is cooking mould your crab mixture into round cakes of about 60g each. Coat the cakes in flour then egg and finally coat them in the breadcrumbs and refrigerate until ready to cook.
4 Add the coriander to the sauce then blend until smooth and season to taste.
5 Pan fry the fishcakes on a medium heat until golden brown then transfer them to a preheated oven at 225C for 6 – 8 minutes
6 Serve with a ramekin of dipping sauce and fresh coriander.
In association with Taste Communications.
www.tastecommunications.co.uk
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