Crab cakes with mango salsa

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Crab cakes with mango salsa
I was first introduced to real crab cakes at Ashburton Cookery School and I've adapted this recipe from theirs. It really is a marriage made in heaven with the mango salsa and is so easy to make at home.
  • 1 spring onion, finely chopped
  • 25g unsalted butter
  • 200g white crab meat
  • 100g brown crab meat
  • 1 tbsp parsley, finely chopped
  • 1/8 tsp cayenne pepper
  • pinch ground nutmeg
  • 1/4 tsp English mustard powder
  • 2 tsp lemon juice
  • 1/2 tsp worcestershire sauce
  • 40g panko breadcrumbs, blitzed to a powder
  • 2 egg yolks
  • salt & pepper, freshly ground
  • 1/2 mango, finely diced
  • 2 tbsp red onion, finely chopped
  • 2 tbsp finely chopped coriander leaves
  • 1/2 lime, juice and zest
  • 1 tomato, deseeded and finely diced
  • 1 tsp red chilli, finely chopped
1. Sweat the spring onion in a little butter until soft. Allow to cool.2. Mix the onions with the remaining crab cake ingredients, trying not to destroy the structure of the white crab meat too much.3. Weigh out 80g portions of the mixture and form into patties (tip: fill the base of a pastry cutter to ensure equal sizes). Chill overnight - this will help keep the crab cakes together when cooking.4. Mix together the salsa ingredients in a separate bowl.5. Carefully pan fry the crab cakes over a medium heat in melted butter until lightly coloured on each side.6. Serve with a little salsa and a dressed salad.
Prep time: Cook time: Total time: Yield: Serves 4