Recipe: Crab cakes with a sweet chilli dip
PUBLISHED: 12:48 07 November 2016
Head chef Sam Duddell has been at Cricketers at Goldhanger for more than six months.
He cut his teeth working at several Essex pubs and also a Greene King Restaurant. Once the previous chef left the Cricketers, Sam took over the running of the kitchen and now is creating his own menus.
‘Our chef’s pies are really popular. We never have the same one each week. So far my steak, Guinness and cheddar pie has been the most popular. What makes it all most worthwhile is the way the food looks and tastes as it leaves the kitchen, you just know the customer is going to be happy.’
Here Sam shares his recipe for a spicy crab cake starter...
500g of blue swimming crab meat
Half a red onion (finely chopped)
200g of buttered mashed potato
A tbsp of chilli flakes
Oil for frying
Flour for dusting
A fresh, green baby leaf salad
Sweet chilli dipping sauce
Prepare your buttered mash potato. Then take the blue swimming crab meat and add the finely chopped red onion, the zest of both limes.
Next, mix the buttered mash with the table spoon of chilli flakes and blend them together well.
Shape into discs - look to take about the size of a golf ball of mixture and then flatten it.
Now flour all over and fry over a low heat in a small amount of oil until golden and crisp.
Serve immediately with a fresh green baby leaf salad and drizzle with sweet chilli dipping sauce.
Get the taste:
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