How about this for a dinner party dish to impress your guests?
The Castle Inn at Castleton – a historic pub which is now an ideal country stop with good pub food of offer – serves this with freshly made naan breads and homemade guacamole, as well as the flavour-packed salsa.
The dish also features in the Sheffield Cookbook: Second Helpings.
The list of ingredients is fairly long, but it is quite simple to make.
Preparation time is one hour, plus 30 minutes chilling.
Cooking time is 10 minutes and these ingredients serve eight people.
The Sheffield Cookbook is available to buy from Amazon, Waterstone’s and venues featured in the book.
FOR THE MANGO AND PINEAPPLE SALSA
10g parsley, chopped
10g chilli, chopped
80g red onion, diced
50g cherry tomatoes, quartered
130g mango, diced
130g pineapple, diced
70g spring onions, diced
70g courgettes, diced
35g sweet chilli sauce
15g olive oil
1 tbsp Chinese fish sauce
1 lime, zest and juice
FOR THE CRAB CAKES
450g fresh picked crab
1 lemon, juiced
1 tbsp English mustard
10g Madras curry powder
5g smoked paprika
80g red onion, diced
80g red pepper, diced
10g coriander, chopped
5g chilli, chopped
80g fresh breadcrumbs
For the mango and pineapple salsa, mix all the salsa ingredients together and taste.
You can always add a bit more lime juice or chilli to suit your tastebuds.
For the crab cakes, make sure you have picked the crab meat well to get rid of any crab shell.
Mix the egg, lemon juice, mayonnaise and English mustard together.
Mix together the curry powder, turmeric, smoked paprika and salt, and add the spice mix to the wet mix.
Add the onion, pepper, coriander and chilli. Gently fold in the crab meat and add the breadcrumbs.
It is very important to let the mix rest for 30 minutes in the fridge. This will allow the breadcrumbs to soak up any excess moisture. Meanwhile, preheat the oven to 190°c.
Divide the chilled crab mix into eight portions and mould each portion into a hockey puck shape.
Pan-fry the crab cakes on each side until golden, and then place in the preheated oven for two to threeminutes.
Serve with plenty of the salsa.