Selsey crabcakes with pea and hampshire watercress purée
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Carol Godsmark's wonderfully tasty crab cakes are made using Selsey crabs and served with a delicious watercress purée - a real feast of south east English flavour
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Ingredients
For the crabcakes
- 450g Selsey or other fresh white crab meat
- 50g breadcrumbs
- 1 Egg, beaten
- 1 tbsp mayonnaise
- 1 tsp Fish Sauce, (nam pla)
- 1 tbsp freshly chopped Coriander
- 1 tbsp finely chopped flat leaf Parsley
- 1 lime, juice and zest
- Flour, for dusting
- 55g unsalted Butter, and 2 tsp olive oil for frying
For the purée
- 1 tbsp Olive oil
- 4 Spring onions, thinly sliced
- 200 g frozen Peas, (petits pois for extra sweetness)
- 250ml fish stock, or vegetable stock
- 120g Watercress, strip leaves and tender shoots from the bunch
- 2-3 tbsp plain Greek yogurt, or crème fraiche
Method
1. To make the crabcakes; mix the crabmeat and breadcrumbs in a mixing bowl.2. Stir together the egg, mayonnaise, fish sauce, herbs and lime and add to the crab mixture.
3. Season to taste with sea salt and freshly ground black pepper.
4. Shape into 8 small cakes and chill, covered, for at least 1 hour or overnight for the flavours to develop.
5. Dust the crab cakes with flour.
6. Melt the butter and olive oil in a frying pan and when hot, cook the crab cakes for 3-4 minutes on each side. turning once.
7. To make the purée; heat the oil in a pan and gently cook the spring onions until soft.
8. Add the peas and stock and simmer for 5 minutes.
9. Add the watercress, bring to the boil and simmer for 1 minute.
10. Liquidize the mixture in a food processor or blender.
11. Season with salt and pepper to taste and then add the yogurt or crème fraiche.
12. Serve the crab cakes as a as a starter or with new potatoes as a main course.
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