Music Played17 items
Dire Straits Walk Of Life
Brothers In Arms 20th Anniv Edition, Vertigo
The Feeling A Hundred Sinners
(CD Single), Universal Island Records, 1
ABBA Summer Night City
Abba - More Abba Gold, Polydor
The Pierces It Will Not Be Forgotten
(CD Single), Polydor, 1
The Velvelettes Needle In A Haystack
Leaders Of The Pack (Various Artists, Polygram Tv, 6
Dolly Parton Together You And I
Better Day, Sony, 1
The O'Jays I Love Music
The Greatest Hits Of 1976 (Various), Premier
Haircut One Hundred Fantastic Day
Fantastic 80's Disc 1 (Various Artis, Columbia
The Cock n Bull Kid Yellow
(CD Single), Island, 1
The Beatles Till There Was You
With The Beatles, Parlophone, 6
Coldplay Viva La Vida
Viva La Vida Or Death & All His Friends, Parlophone, 1
Kirsty MacColl A New England
The Best Of The 80's Vol.II (Various), Crimson
Lady Antebellum Need You Now
Need You Now, Capitol Nashville, 1
Prefab Sprout Cars & Girls
Top Gear 2 - Various Artists, Columbia
Texas Summer Son
Texas - The Greatest Hits, Mercury
Huey Lewis and The News If This Is It
Huey Lewis & The News - Sports, Chrysalis
Nigel's Recipes: Crab Cakes
by Richard Johnson from Street Food Revolution (Kyle books)
Prep time: 30-40 mins (+ 30mins in fridge)
Cooking time: 10 mins
500g potatoes, cut into even pieces (King Edwards are fine)
1 bunch of spring onions, freshly chopped
2 garlic cloves
3 green chillies, diced
50g fresh ginger, peeled & grated
1 tbsp ground cumin
4 large crabs, cooked & dressed
Juice of 1 lime
1 bunch of fresh coriander, chopped
½ loaf of white bread, turned into breadcrumbs (or buy them in if feeling lazy!)
Salt & freshly ground pepper
Vegetable oil, for frying
Place the potatoes in a pan of boiling water & cook until they are soft.
Mash them with half the butter & set aside.
Put the remaining butter in a pan on top of the stove.
Add the spring onions, garlic, chillies & ginger & sweat them off without colouring them.
Then add the cumin & remove from the heat.
Scrape the crabmeat out of the shells into a large bowl & mash with a fork.
Add the potato, onion mixture, lime juice & coriander & stir until well combined.
Place in the fridge for 30 mins to cool.
Meanwhile, whisk the eggs in a bowl to make an egg wash for the cakes.
Put the flour & breadcrumbs into separate shallow bowls.
Remove the crab mixture from the fridge & season to taste with salt & pepper.
Form into round cakes 5cm wide by 2cm thick.
Next; flour, egg & breadcrumb the cakes (in that order).
Cover & place in the fridge.
When you are ready to serve, heat a little oil in a frying pan & cook & turn the cakes until golden brown & hot in the middle.
Alternatively, deep-fry them for 3-4 mins.
Serve with mixed leaves & sweet chilli sauce.
Nigel's Top Tips
· For extra crispiness you repeat the egg and breadcrumb process.
· To make the egg wash go further, add a bit of milk.
· If you’re not a coriander fan, then substitute flat leaf or curly parsley.