Economic Research: Salsa Recipe

Sunday, 16 December 2012

Salsa Recipe

These crab cakes are great for brunch and if you make them in advance they will keep very well in the freezer. Use the best white crabmeat possible and where possible save the shells for a stock. 450g freshly picked chunky white crabmeat 100g fresh white breadcrumbs 4tbsp mayonnaise 1 egg 1tbsp Dijon mustard 1tbsp Worcestershire sauce A few drops of Tabasco Salt and freshly ground white pepper, to tasteVegetable or corn oil for frying Olive oil for frying For the salsa 1 large shallot, peeled and finely chopped1 medium red or green chilli, finely chopped 1tbsp white wine or cider vinegar 3 medium tomatoes, finely chopped 1tbsp coriander, chopped1-2tbsp extra virgin olive oil,First make the salsa: put the shallots and chilli in a small saucepan with the vinegar and heat gently until the vinegar has evaporated; then transfer to a bowl. Mix in the tomatoes, coriander and enough olive oil to bind; season to taste. Spread the crab meat out on a flat tray and check for any bits of shell, then scatter over the breadcrumbs. Mix the mayonnaise, egg, mustard, Worcestershire sauce and Tabasco together, season, then very carefully mix with the crab, taking care not to break the pieces of crab down too much.