Muddy Makes: Emily Scott’s Padstow Crab Cakes
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One of the best bits about being Ms Muddy Stilettos Cornwall as I roll around the county reviewing pubs and restaurants is meeting chefs and of course nobbling them into providing us with a failsafe recipe cheat or two.
Emily Scott needs no introduction around these parts – she’s a total Muddy food hero. If you’re from further afield and not familiar, she’s the chef-owner of St Tudy Inn – a gorgeous busy pub with a strong sense of seasonality on the edge of the moor. Emily trained formally at London’s renowned cookery school Tante Marie Culinary Academy but put in more than a few kitchen slave hours learning from other chefs in her time.
Emily has been kind enough to share a super crab cake recipe with us – easy enough for the kids to join in, all the ingredients are right on our doorstep.
Emily Scott’s Padstow Crab Cakes
Very simple and very crabby, these make a great starter for supper served with kitchen garden leaves or you could have them for lunch or if you make them smaller as canapé.
500g mixed white & brown Padstow Crab
Grated zest of 1 lemon
1 tbsp chopped parsley
2 tbsp crème fraiche
4 tbsp plain flour
1 egg lightly beaten
50g white breadcrumbs
25g butter & 4 tbsp sunflower oil
Cornish Sea Salt
Kitchen garden leaves
Put the crabmeat in a bowl with lemon zest, parsley, salt and pepper. Mix together adding a little crème fraiche to bind together. Divide into 8 round shapes, a fat cake about 2cm thick. Chill in the fridge for 1 hour.
Put the flour on a plate and season well. Pour the egg into a shallow dish and then scatter the breadcrumbs on another plate. Take a chilled crab cake and dip into the flour, coating it on both sides, then dip into the egg and finally the breadcrumbs. Set aside and repeat with the rest of the crab cakes.
Heat the butter and oil in a large frying pan. When the butter starts to sizzle add the crab cakes to the pan and fry over a medium heat for 3-4 minutes, until crisp and golden brown underneath. Turn them over and cook for another 2-3 minutes adjusting the heat so that they are not colouring too quickly.
Serve immediately, with lemon aioli, lemon wedges and kitchen garden leaves.
Makes 175 ml
1 garlic clove crushed
¼ tsp Dijon mustard
1 large egg yolk
1 tsp wine vinegar
75ml sunflower oil 75ml mild olive oil
Zest 1 lemon
1tsp lemon juice
Sea salt and pepper
Place garlic, egg yolk, mustard, lemon juice, zest of lemon, salt, pepper and vinegar into a bowl and whisk together. Combine the oils in a jug. Pour a few drops into the yolk mixture and whisk to emulsify. Repeat this once or twice, then start pouring in a thin steady stream whisking all the time.
When all the oil had been added you will have a thick, glossy mayonnaise, taste it and add more salt or pepper. If it is too thick let it down with a little more lemon juice. Refrigerate and use within a week. You will never buy mayonnaise again.
Check out Emily’s instagram for some seriously foxy food porn, or pop in for a roast dinner – you won’t be disappointed.