Recipe of the month

Cornish crab cakes served with a red pepper puree

For the crab cakes

220g hand picked white crab meat

A small pinch of salt

A small pinch of cracked black pepper

A large pinch of chopped parsley

5g chopped chervil

1 spring onion finely sliced

Zest of half a lemon

15g breadcrumbs (panko Japanese style are best)

75g homemade or good quality mayonnaise

For the puree: 

6 red peppers

Small pinch of saffron

150ml Cornish rapeseed oil


To make the puree:

  • Cut the peppers in half and remove the stem and all seeds, cut into chunks roughly the size of a fifty pence piece.
  • Put into a sauce pan with 15ml of the oil on a very low heat and cook for roughly 1 hour until soft and tender.
  • Once soft, add the saffron and the remaining oil and put into a liquidiser or food processor and puree until smooth. If the mixture looks a little too thick then add a little warm water.
  • Once blended pass through a sieve to remove any last small bits of skin.

To make the crab cakes: 

  • Mix all of the ingredients together and shape into small cakes.
  • Heat a non-stick pan and add the crab cakes - no oil should be needed as the oil from the mayonnaise will fry them.
  • Fry for 30 seconds until golden brown, then flip them over and turn the heat down to a low temperature.
  • Continue to fry for 3 – 4 minutes, turning once more onto each side.
  • Whilst the crab cakes are cooking, gently heat the puree in a small pan.

To plate up: 

  • Place the crab cakes and puree on a plate and garnish with salad leaves.

Chef's tip: we also add a little basil pesto, which can bring a whole new dimension to the dish!