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Pea shoot and Potato Curry

Makes 8 x little cakes

Ingredients

  • 250 gms of fresh picked white crab meat
  • 1 x red chilli deseeded and very finely chopped
  • 100 mils of homemade mayonnaise
  • a good squeeze of lemon juice
  • sea salt
  • 50 gms of fresh white bread crumbs
  • 150 gms of unsalted butter

Chilli Oil

  • 1 x red chilli, deseeded and finely chopped
  • 100 mils of extra virgin olive oil
  • A good handful of pea shoots
  • Olive oil and lemon juice to dress the shoots salt and pepper to taste.

Place the crab meat in a bowl, add the chilli, mayonnaise and lemon juice, stir well to combine. Form the mixture into 8 little cakes and place on a tray. Chill for 30 minutes to firm up slightly.

Spread the breadcrumbs evenly on a board and roll the crab cakes in them to coat generously. Cover and refrigerate until needed.

For the chilli oil

Place the chopped chilli into a bowl and add a good pinch of salt. Pour in the olive oil and stir to combine.

To cook the crab cakes, heat the butter in a wide non stick pan over a medium-low heat. When the butter is warm, gently lie in the crab cakes and cook for about 2 minutes on each side until golden and crispy. Remove with a slotted spoon and drain well on a clean cloth.

Dress the pea shoots with the olive oil and lemon juice, season with the salt and pepper.

To serve lay 2-3 crab cakes on each plate, place a little pile of dressed pea shoots along side and spoon over the chilli oil.

Crab Cakes with Chilli Oil and Pea Shoot Salad