DISH WITH TISH: CRAB CAKES & WARM TARTARE SAUCE

Ingredients

For the crab cakes
450g white crab meat
1 small red chilli, finely chopped
1 tbsp capers, roughly chopped
Zest of 1 lemon
Small bunch chives, finely sliced
1 egg, beaten
2–3 tbsp good-quality mayonnaise
4–5 tbsp fresh breadcrumbs
Olive oil, for cooking
Sea salt and black pepper

For the butter sauce tartare
150g unsalted butter, diced
Glass of white wine
1 small shallot, finely diced
1 tbsp capers, chopped
2 cornichons, finely chopped
1 tsp Dijon mustard
Juice of ½ lemon (more to taste)
Small handful flat-leaf parsley, finely chopped
Sea salt and black pepper

To serve
2 large handfuls watercress
Extra virgin olive oil
Lemon wedges

Directions

Combine the crab, chilli, capers, lemon zest and chives in a bowl. Season well. Add the egg and mayonnaise, then fold in just enough breadcrumbs to lightly bind — don’t overwork it.

Form into 8 small patties and chill for 20–30 minutes.

Warm a little olive oil in a pan over medium heat. Cook the crab cakes for 3–4 minutes each side until golden and crisp.

Put the shallot, capers and cornichons in a small saucepan with a splash of water and the wine. Bring to a gentle simmer to soften the shallot slightly and reduce the wine by half

Remove from the heat and whisk in the Dijon, followed by the butter, a few cubes at a time, until it melts into a glossy warm emulsion.

Add lemon juice and parsley. Season lightly. The sauce should be warm, loose and spoonable — adjust with a touch of water or lemon as needed.

Lightly dress the watercress with olive oil and a pinch of salt. Plate the crab cakes, spoon over the warm butter sauce tartare and finish with the fresh watercress and lemon wedges.