Ingredients

Ingredients For the chilli jam

• 75g/3oz caster sugar

• 2 red chillies, roughly chopped

• 3 plum tomatoes, roughly chopped

• 8 lime leaves

• 2 lemongrass stems, tough outer leaves removed, finely chopped

• 25g/1oz roughly chopped fresh ginger

• 2 garlic cloves, peeled, left whole

• 2 small shallots, roughly chopped

• 4 tbsp Thai fish sauce (nam pla)

• 40ml/1½fl oz sesame oil

• 50ml/2fl oz dark soy sauce

• 2 tbsp clear honey

• 3 limes, juice and zest

• 110g/4oz crème fraîche

For the crab cakes

• vegetable oil, for deep frying

• 75g/3oz brown crabmeat, passed through a sieve

• 50g/2oz cooked mashed potato

• 2 tbsp chopped fresh coriander leaves

• salt and freshly ground black pepper

• ½ lemon, juice only

• 4 tbsp ready-made dried breadcrumbs

• 1 tbsp poppy seeds

• 1 tbsp sesame seeds

• 3 tbsp plain flour

• 1 free-range egg, beaten

For the white crab

• 125g/4½oz white crabmeat, picked

• 1 lime, zest and juice

• salt and freshly ground black pepper

• 25g/1oz butter

• 4 crab claws, cooked, shell removed

For the buttered spinach

• 50g/2oz butter

• 250g/9oz baby spinach leaves

• salt and freshly ground black pepper

Description

James Martin Packs All The Best Parts Of The Crab Into This Decadent Dish, Then Pairs The Sweet Meat With A Biting Homemade Chilli Jam.

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