Crab cakes with Courchamps sauce recipe
 This a flavour-packed recipe, with herby crab cakes beautifully complemented by an aniseed Courchamps sauce and fresh fennel salad. You will need a food processor and a mandolin to make this recipe. 100g/3½oz ricotta1 free-range egg1 garlic clove, finely grated200g/7oz picked white crabmeat2 tbsp finely chopped fresh chives2 tbsp finely grated Parmesan1 lemon, zest onlypinch white pepperpinch cayenne pepper pinch ground fennel seeds25g/1oz soft breadcrumbs100g/3½oz panko breadcrumbs, to coat 2 tbsp olive oil1 tbsp buttersalt, to taste 100g/3½oz ricotta 1 free-range egg 1 garlic clove, finely grated 200g/7oz picked white crabmeat 2 tbsp finely chopped fresh chives 2 tbsp finely grated Parmesan 1 lemon, zest only pinch white pepper pinch cayenne pepper pinch ground fennel seeds 25g/1oz soft breadcrumbs 100g/3½oz panko breadcrumbs, to coat 2 tbsp olive oil 1 tbsp butter salt, to taste 200g/7oz picked brown crabmeat3 shallots, peeled and finely chopped3 tbsp roughly chopped fresh tarragon3 tbsp roughly chopped fresh parsley2 tsp Dijon mustard1 tsp soy sauce2 tbsp aniseed-flavoured liqueur½ lemon, juice only50ml/2fl oz olive oilsalt and freshly ground black pepper 200g/7oz picked brown crabmeat 3 shallots, peeled and finely chopped 3 tbsp roughly chopped fresh tarragon 3 tbsp roughly chopped fresh parsley 2 tsp Dijon mustard 1 tsp soy sauce 2 tbsp aniseed-flavoured liqueur ½ lemon, juice only 50ml/2fl oz olive oil salt and freshly ground black pepper ½ head of fennel, thinly sliced on a mandolin2 celery sticks, thinly sliced on a mandolin½ apple, cored, thinly sliced on a mandolin4 radishes, thinly sliced on a mandolin¼ cucumber, thinly sliced on a mandolin4 spring onions, thinly sliced on a mandolin2 tbsp olive oil1 tbsp lemon juice ½ head of fennel, thinly sliced on a mandolin 2 celery sticks, thinly sliced on a mandolin ½ apple, cored, thinly sliced on a mandolin 4 radishes, thinly sliced on a mandolin ¼ cucumber, thinly sliced on a mandolin 4 spring onions, thinly sliced on a mandolin 2 tbsp olive oil 1 tbsp lemon juice Method To make the crab cakes, whisk the ricotta with the egg in a bowl until smooth. Add the garlic and fold through the white crabmeat. Stir in the chives, Parmesan, lemon zest, peppers and ground fennel. Season with salt and stir in the soft breadcrumbs. Cover and chill in the fridge for at least an hour or overnight.Shape the crab mixture into 4–6 small cakes and coat with the panko breadcrumbs. Heat the oil and butter in a frying pan over a medium heat. Cook the crab cakes for a few minutes on either side until golden brown, crisp and cooked through. To make the Courchamps sauce, place all of the ingredients in a food processor and blend together until combined but not totally smooth. Season well with salt and pepper. To make the salad, place all the ingredients in a bowl and toss with the oil and lemon juice. Season well with salt and pepper. Serve the crab cakes with the Courchamps sauce and salad on the side. To make the crab cakes, whisk the ricotta with the egg in a bowl until smooth. Add the garlic and fold through the white crabmeat. Stir in the chives, Parmesan, lemon zest, peppers and ground fennel. Season with salt and stir in the soft breadcrumbs. Cover and chill in the fridge for at least an hour or overnight. To make the crab cakes, whisk the ricotta with the egg in a bowl until smooth. Add the garlic and fold through the white crabmeat. Stir in the chives, Parmesan, lemon zest, peppers and ground fennel. Season with salt and stir in the soft breadcrumbs. Cover and chill in the fridge for at least an hour or overnight. Shape the crab mixture into 4–6 small cakes and coat with the panko breadcrumbs. Heat the oil and butter in a frying pan over a medium heat. Cook the crab cakes for a few minutes on either side until golden brown, crisp and cooked through. Shape the crab mixture into 4–6 small cakes and coat with the panko breadcrumbs. Heat the oil and butter in a frying pan over a medium heat. Cook the crab cakes for a few minutes on either side until golden brown, crisp and cooked through. To make the Courchamps sauce, place all of the ingredients in a food processor and blend together until combined but not totally smooth. Season well with salt and pepper. To make the Courchamps sauce, place all of the ingredients in a food processor and blend together until combined but not totally smooth. Season well with salt and pepper. To make the salad, place all the ingredients in a bowl and toss with the oil and lemon juice. Season well with salt and pepper. To make the salad, place all the ingredients in a bowl and toss with the oil and lemon juice. Season well with salt and pepper. Serve the crab cakes with the Courchamps sauce and salad on the side. Serve the crab cakes with the Courchamps sauce and salad on the side.