Shelina Permalloo's Crab Cakes



1. Make the crab cakes:

Place all ingredients except for the panko breadcrumbs into the food processor and blitz until combined. Remove from food processor and shape into flat apricot sized balls. Cover with panko and then shallow fry over a medium heat in some olive oil.

2. Make the sour apple chutney:

Place all the ingredients into a food processor and mix until combined. 

3. Make the pickled vegetables:

In a pan over a medium heat, add all of the ingredients and warm for a few minutes. Add the vegetables and allow to pickle for 10 minutes. 

4. To serve:

Place a handful of the washed watercress onto the serving plate; add the crab cakes followed by some of the pickled vegetables and chutney on the top. Sprinkle with some finely sliced apple.


Prep time:

Cook time:

Serves: 4

  • For the crab cakes:

  • 200g white crab meat

  • 1 egg to bind

  • Pinch paprika

  • 1tsp turmeric

  • 1tsp toasted fennel seeds

  • 1 clove garlic

  • 1tbsp red Thai curry paste

  • Handful coriander

  • Handful mint

  • Salt and pepper to season

  • 100g Panko breadcrumbs

  • 3 tbsp olive oil

  • Handful of watercress (to serve)

  • For the sour apple chutney:

  • 2 granny smith apples (plus 1 more to garnish)

  • 1/2 clove garlic

  • Bunch of coriander and mint

  • 2 green chillies

  • 2 tbsp. Rapeseed oil

  • Salt and pepper (to taste)

  • For the pickled vegetables:

  • 3 baby beets

  • 1 tomato

  • 100ml white wine vinegar

  • 10 white peppercorns

  • 2 bay leaves

  • 10 sprigs thyme

  • 2tbsp Olive oil

  • Salt and pepper (to taste)