Pan-fried crab cakes recipe

• 100 g (3.5oz) White crab meat
• 50 g (1.8oz) Brown crab meat
• 1 Shallot
• 1 tsp Chopped chives
• 25 g (0.9oz) Water biscuits (blended to a crumb)
• 1 Egg yolk to Bind
• 1 pinch Cayenne
• 1 Splash of clarified butter
• 1 pinch Sea salt
• 1 pinch Cracked black pepper
• 1 Shallot
• 0.5 Clove garlic
• 0.5 Red chilli
• 0.5 Bird's eye chilli
• 0.5 Cox's apple
• 2 tbsp Virgin olive oil
• 1 Lime - Juice and zest
• 1 tbsp Roughly chopped coriander
• 1 pinch Sea salt

1. Pick through the white crab meat and check for any shell, repeat this process at least 3 times until you are absolutely sure there is no shell evident.
2. Finely chop the shallots and sweat in a little butter until soft and then leave cool slightly.
3. Mix the cayenne pepper, shallots and the chives with the crab mixture and add the beaten egg.
4. Add enough crumbed biscuits to bind the mix and season with salt and pepper.
5. Portion into 35g cakes and chill.
6. Pan fry the crab cakes over a gentle heat in a little clarified butter until coloured on both sides and warm in the middle.
7. Drain onto kitchen paper and serve.
8. For the apple and chilli salsa.
9. Remove the seeds from the long red chilli.
10. Finely chop the shallot and place in a bowl with a pinch of salt and the lime juice for 10 mins.
11. Finely chop the garlic and the birds eye chilli (including the seeds) and the apple and add to the shallots.
12. Leave for approx 20 minutes to let the flavours mature and develop.
13. Add the chopped coriander and serve at room temperature.

white crab meat, brown crab meat, shallot, chives, water, egg yolk, cayenne, butter, salt, pepper, shallot, garlic, red chilli, chilli, apple, olive oil, coriander, salt

Taken from www.lovefood.com/guide/recipes/12181/darrin-hosegroves-panfried-crab-cakes (may not work)