The heat and flavour from our Hot Orange Habanero Chilli Sauce pairs so nicely with fresh crab and spring onions. Serve with a vibrant samphire and radish salad for a fantastic combination perfect for a light dinner on these inbetweeny-season evenings!
Ingredients:
South Devon Chilli Farm Hot Orange Habanero Chilli Sauce
1 Dressed Crab
2 Large Spring Onions
3 Slices White Bread
60ml Whole Milk
Plain Flour
2 Eggs
Breadcrumbs
Frying Oil
Parsley
Salt & Pepper
Method:
- Thinly slice the spring onions and add to a bowl.
- Remove the crusts before roughly chopping the bread. Pour the milk over the bread and allow to sit for 5 minutes.
- Add the crab and soaked bread to the spring onions. Pour over as much hot sauce as you like and season with salt & pepper. Mix well and leave in the fridge.
- 1 Hour before serving, portion the crab mix into 4 or 6 on a baking paper lined plate and gently shape into a circle. Freeze the crabcakes until they are firm enough to handle. This might take 30 minutes +.
- While the crabcakes firm up, set up 3 bowls, 1 with 3 tbsp flour, 1 with 2 beaten eggs, and the final one with 4 tbsp breadcrumbs and 1 tbsp flour. You can add any spices you like to the flour or breadcrumb mix.
- Once ready, coat the crabcakes in the flour, then the egg, then the breadcrumbs. Set aside in the fridge until ready to fry.
- Add 500ml oil to a large frying pan and bring to a high heat.
- Carefully place the crabcakes in the hot oil, try not to move them too much to start with but gently baste the tops of the crabcakes with the hot oil. After 2 minutes carefully flip each crabcake. Continue to fry until both sides are golden and crispy.
- Remove the crabcakes and rest on kitchen paper. Season with salt.
- Serve up the crabcakes with a fresh salad and top with some finely chopped parsley.