1/4 yellow (or orange) pepper, de-stemmed, de-seeded and diced
2 garlic cloves, peeled and crushed
1/4 chilli, de-stemmed and finely chopped
2 tablespoons chopped chives
2 tablespoons chopped parsley leaves
500 grams cooked white crabmeat
300 grams cooked brown crabmeat
8 tablespoons breadcrumbs, plus extra to coat
1 tablespoon Worcestershire sauce
1/2 teaspoon Angostura bitters
1 teaspoon lime juice
Plain flour, to dust
2 free-range eggs, beaten with a tablespoon of water
For the tomato salsa:
4 large ripe vine tomatoes, deseeded and diced
1 red chilli, deseeded and finely chopped
1 large clove of garlic, finely chopped
2 tablespoons chopped coriander leaves
3 tablespoons extra virgin olive oil
Sea salt and freshly ground black pepper
In a frying pan, heat 25 grams of the butter on a low heat. When it has melted, soften the onion and peppers with a little pinch of salt, stirring often, for about 5 minutes. Add the garlic, chilli, chives and parsley and cook out, stirring for about 30 seconds.
For the tomato salsa, mix together all the ingredients and season to taste. Set aside at room temperature.
In a large bowl, gently fold (trying not to mush!) together the crabmeat, Worcestershire sauce, Angostura bitters, lime juice until well incorporated. Finally mix through the sautéed pan ingredients, season to taste and form into 8 crab cakes.
Place the flour and extra breadcrumbs in separate bowls, near the eggwash. Dredge each crab cake in the flour, then eggwash and finally the breadcrumbs, shaking gently, to remove any excess breadcrumbs.
Heat a little vegetable oil in a frying pan and fry the crab cakes for a few minutes, until golden brown and crisp. Serve immediately with the tomato salsa and a green salad.