crab cakes with katsu curry sauce

Seafood

Crab cakes with katsu curry sauce

James Martin shares his crab cakes recipe. Serve the crisp crab cakes on a bed of golden katsu curry sauce for an impressive starter.

400g floury potatoes, chopped

400g sustainable white crabmeat

Finely grated zest and juice 1 lemon

1 medium free-range egg yolk

25g plain flour to dust

Vegetable oil to fry

Coriander and finely sliced spring onions to serve

1 tbsp vegetable oil

100g onion, chopped and whizzed into a paste

100g garlic, chopped and whizzed into a paste

1 tbsp mild curry powder

1 tbsp ground cumin

1 tbsp ground coriander

1 tbsp ground turmeric

200ml chicken stock

20ml dark soy sauce

Techniques

Ingredients