Thai Crab Fishcakes x4

Our fishing vessels work out of Exmouth, Brixham and Newlyn, and operate in accordance with the Seafood Responsible Fishing Scheme. They keep us well topped up most days with a selection of fresh fish and shellfish, and a catch can often be on its way to the Greendale farm shop within hours of leaving the sea. If we can’t catch it ourselves, we source only from trusted suppliers with standards as high as our own. The fish available may vary, depending on the season, but a delicious variety is always to be found on our fish counter. From whole fish to fillets, live lobsters to shrimp, our wide selection is sold in a choice of portion sizes and prepared for your convenience by our skilled fishmongers. 

Fresh white crab meat is the perfect foil for these carefully chosen spices, and – thanks to its firmer texture - should also hold its shape well during cooking. Re-heat in oven or grill until piping hot.

Heat a good splash of oil in a large, shallow pan. Add the Crab Cakes and cook for 4-5 minutes on each side. Drain on kitchen paper and serve. Alternatively, the cakes can be cooked through in the oven at about 180°C (365F/Gas Mark 4) for 10-15 minutes; turn halfway through cooking.