Potato Cakes with Warm Crab & Corn

Ingredients

For 4 servings

• 455 g lump crab meat, picked over
• 680 g potatoes, in chunks
• 2 piece corn cobs, kernels removed
• 150 g cherry tomatoes, halved
• 1 piece shallot, finely diced
• 30 g chives, sliced
• 30 g basil, torn
• 30 g parsley, chopped
• 1 piece lemon, zested and juiced
• 56 g unsalted butter
• 1 pinch saffron
• 1 piece egg, beaten
• 24 g cornflour
• 80 g sour cream
• 15 g Dijon mustard
• 1 piece garlic clove, grated
• 1 g smoked paprika
• 28 g olive oil
• Salt, to taste
• Black pepper, to taste

Method

1. 1

   Simmer the potatoes until tender, then mash and mix with the egg, cornflour, a little butter, chives and seasoning; cool.

2. 2

   Bloom the saffron in a little hot water. Char the corn, then toss with the tomatoes, shallot, herbs, lemon and paprika.

3. 3

   Gently fold the crab through the corn with a little melted butter.

4. 4

   Warm the remaining butter with the saffron water, garlic, sour cream, Dijon and lemon into a sauce.

5. 5

   Shape the potato into cakes and fry until crisp and golden.

6. 6

   Spoon the saffron sauce onto plates, add the potato cakes, and top with the warm crab and corn.