So onto the next thing, the crab claws. I debated about what to do with them. I toyed with doing a modern twist on a classic by making a twist on cocktail sauce and serve some Avocado and little Gems, then I swayed towards making a beautiful salad with the whole crab claws, some endive and grapefruit, but I finally went in with making a proper Singapore Chilli crab, which is always a bummer to do with whole crabs at home. So with the thinking that crab claws would make the whole thing a load easier and that I just love making anything you can cook from start to finish in 10 minutes, I chose that.

Singapore Chili crab

Serves 2 hungry people as a main or 4 as a starter or part of an Asian feast

1 banana shallot or 1/2 an onion

4 cloves garlic

2 red chillies, (I like it hot though so you may prefer 1 -2 or simply deseed them

a small knob ginger

2 tablespoons groundnut oil

200ml Passata

100ml water

1 tablespoon tomato puree

1 tablespoon rice wine vinager

2 tablespoons light Soy sauce

2 tablespoon golden caster sugar

salt and peper

8-10 prepared crab claws

Place the shallot or onion, garlic, chilli and ginger into a food processor and blitz for about 30 seconds or until it becomes a paste.

Heat the oil in a wok until it starts to shimmer, then gently pour the paste into the pan. Keep stirfrying for about 5 minutes or until all the liquid has come out of the paste and its beginning to gently go golden brown.

Add in the passata, water and tomato puree and cook for 2-3 minutes or until  the sauce has thickened and is looking really rich. Add the vinegar, soy, sugar, salt and pepper and taste. Finally stir the crab claws in and cook for 2-3 minutes or until the whole dish is piping hot. Serve with steamed rice and make sure you eat with your hands.

So my favourite Fishery, fish for thought, (www.fishforthought.co.uk) sent me a surprise package last week on the protence that I cam up with some cool recipes to demonstrate quite how fantastic the produce is. Fish for thought are my heros, basically because they fish the freshest Cornish fish and dispatch it to you that day to guarentee its freshness. I have never seen fresher fish anywhere. The first batch of fish I ever got from them were in full blown rigamortis, glossy eyed and clean scented glory and they have never failed to impress since.

They sent me some fresh white crab meat, some crab claws, (how retro, but brilliant), 6 of the most beautiful hand dived scallops I had ever seen and and 2 sea bream that had been filleted. I put the feelers out on twitter and consulted my friend Tom, chef at Trinity and got to work.

So I decided to make the best of my crab by turning them into crab cakes. I have cooked many a crab cake in my time, Maryland style, classic style with potato and I particulary love Nigella’ Asian ones with Sake and wasabi, but I wanted to combine all my knowledge of the crab cake and make the best. So here is it…

The BEST blooming crab cake in the world

250g fresh, cooked and picked white crab meat

1-2 spring onions, finely chopped, (not sliced)

50g fresh white breadcrumbs

1 tablespoon mayonnaise

1 free range egg yolk

1 tablespoon Worcestershire sauce

6-8 dashes of Tabasco

1 teaspoon mustard

zest and juice 1/2 lemon

1 tablespoon freshly chopped parsley

salt and pepper

Olive oil, for frying

For the mayonnaise

2 tablespoons good quality mayonnaise, make fresh if you can be bothered

1 teaspoon chipotle chilli in adobo sauce

a squeeze of lime juice

limes to serve

Mix all the ingredients together, bar the oil in a mixing bowl, then shape into small patties about 3cm x 2cm.

Heat the oil in a frying pan then fry the crab cakes for 2-3 minutes on each side in batches until golden.

To make the mayonnaise mix together the mayo, chipotle and lime juice together. Serve immediately with lime wedges.

So the book is launched - aaahhhhh! Had the best party thanks to the lovely Guys at Sketch! It was a rock and roll tea party with the most amazing finger sandwiches, scones with clotted cream and cakes. The blueberry macaroons were INSANE!!! Had the best night with all my friends and family and got to thank all the people who have been so supportive in my career. I really hope you guys like it.

To check the shenanigans out and hear more about my book check this out…

Book launch