Crab Cakes/Pickled Samphire

Name: Crab Cakes/Pickled Samphire
Yield: Serves Four
Ingredients: 2 egg yolks, beaten; 4 tbsp chopped coriander; sea salt & black pepper; 250 g white crab meat; 1 egg and 100 ml milk, whisked together; 175 g white breadcrumbs; 100 g seasoned plain flour; olive oil; 1 knob of salted butter; 250 g cider vinegar; 200 g samphire, carefully picked over, washed thoroughly; 1 sprig tarragon; 2 bay leaves; 1 large red chilli, finely sliced; 250 g caster sugar; ½ tsp white peppercorns; 1 tsp coriander seeds; 1 sprig thyme

Preparation info

Serves
Four

Difficulty
Medium

Appears in

Hook Line Sinker

By Galton Blackiston

Published 2017

About

Ingredients

For the Pickled Samphire

200 g samphire, carefully picked over, washed thoroughly
250 g cider vinegar

Starter
Pescatarian

Method

To pickle the samphire

Bring a pan of unsalted water to the boil, drop in the samphire and blanch for a couple of minutes. Refresh under cold running water, drain thoroughly and pat dry on kitchen paper. Place the vinegar and sugar into a saucepan and over a low heat allow the sugar to dissolve. Turn up the heat and bring to the boil, add the chilli, herbs,