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Crab cakes with katsu curry sauce

By: James Martin

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

Recipes taken from Potato by James Martin (Quadrille £23).

Have you seen James’ recipe for pommes aligot? It’s the ultimate cheesy mash.

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

Recipes taken from Potato by James Martin (Quadrille £23).

Have you seen James’ recipe for pommes aligot? It’s the ultimate cheesy mash.

Ingredients

For the sauce

You’ll also need

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Cook the potatoes in lots of boiling salted water for 20 minutes until soft. Drain and feed them through a potato ricer into a bowl, then leave to cool.
Meanwhile, make the sauce. Heat the vegetable oil in a medium saucepan over a medium heat and add the onion and garlic pastes. Fry for 5 minutes, stirring occasionally, then add the spices. Cook for another 2 minutes, then add the stock and soy sauce. Bring to the boil, then remove from the heat and pour into a food processor. Whizz until smooth (see Make Ahead).
Mix the crabmeat, lemon zest and juice, and egg yolk into the riced potatoes, then season with a pinch of salt. Dust your hands with the flour, then form the mixture into 4 discs around 8cm in diameter and 2cm thick.

Heat a non-stick frying pan over a medium heat and add a drizzle of oil. Add the crab cakes and fry for 2-3 minutes on each side.
To serve, spoon the warm sauce onto plates, top with the crab cakes and sprinkle over the coriander and spring onions.

Nutrition: per serving

If the sauce tastes a bit strong to you, 1 tsp of honey should balance it.
Make the sauce up to a day ahead then gently reheat in a pan. The crab cakes are best made fresh.