Crab Cakes with Katsu Sauce
Crab Cakes with Katsu Sauce



  • 400g potatoes, chopped, boiled and drained
  • 400g white crab meat
  • 1 lemon, zest and juice only
  • 1 egg yolk
  • 25g flour
  • Veg oil, for frying
  • Chopped coriander, to serve
  • For the Sauce
  • 1 tbsp oil
  • 100g each onion and garlic, chopped and whizzed to a puree
  • 1 tbsp each curry powder, cumin, coriander and turmeric
  • 200ml chicken stock
  • 20ml soy sauce
  • Pass the cooked potatoes through a ricer, then leave to cool. Meanwhile, make the katsu sauce by heating the oil in a saucepan and adding the garlic and onion paste. Cook for 5 mins, then stir in the spices and cook for 2 mins more. Add the stock and soy sauce, then remove from the heat and whizz until smooth in a food processor.
  • Mix the crab meat, lemon juice and zest, and egg yolk into the cooled potatoes. Season with salt and pepper, then dust your hands with flour and form the mixture into 4 x 8cm patties, about 2cm thick. Fry in a drizzle of oil for 3 mins on each side, then serve on top of the sauce in a shallow bowl, with some chopped coriander leaves scattered on top.
30 mins
4 serving

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