Crab Cakes with Thai Curry Sauce © Kevin Ashton 2008

Crab Cakes with Thai Curry Sauce © Kevin Ashton 2008
Crab Cakes with Thai Curry Sauce

Chef Kevin Ashton

Crab Cakes with Thai Curry Sauce

It was during my first stint working in the USA in the seaside resort of Ocean City, Maryland that I fell in love with a crab! The blue crab which is indigenous to the eastern seaboard from as far North as Nova Scotia to Argentina in the south. It has been introduced (via ballast water) to Japanese and European waters and has been observed from the Baltic Sea,North Sea, Mediterranean Sea and Black Sea. The natural predators of the blue crab include eels, drum, spot, trout, some sharks, and cownose sting rays. The blue crab is an omnivore, eating both plants and animals. Unlike the brown crab which is native to the seas around the UK and has quite a strong taste the crabmeat from the blue crab is a milder sweeter taste and is now occasionally seen in UK fishmongers and supermarkets. Most of the blue crab meat seen in the UK comes from Thailand.

Crab Cake Shopping Tip

Seafood shopping is quite easy in the general sense. Rule of thumb: if it smells fishy, don't buy. Fresh seafood should smell mild and more like the ocean and sea water rather than fish.

Crab Cake Cooking Tip

Looking for a quick mid-week dinner? Seafood is a safe bet. It's quick to cook and simple recipes can get dinner on the table in 20 minutes.