Crab cakes

I was reading this Guardian Word of Mouth piece on crab cakes last week, and realised that I'd never eaten one. I'm sure I've had fish cakes with a lot of potato and a hint of crab, but not these American-style crab cakes which have very little filler. So I thought I'd rectify that this weekend.
I used Felicity Cloake's basic recipe, but made a few adjustments based on ingredient availability and the flavours I like.

Recipe (enough for 4-5 crab cakes):

100g fresh crab (half white meat, half brown meat like this one)
100g tinned crab (ideally lump crab)
2 small, mild spring onions, finely sliced
Around 2 tbsp fresh breadcrumbs
Around 1 tbsp finely grated grana padano cheese (or similar hard cheese)
A grating of nutmeg
Generous sprinkle of paprika
A bit of salt and pepper to season
A couple of tbsp of plain flour for coating
Sunflower oil for frying

Combine all of the above, except the oil, to form a mixture that is firm enough to form into cake shapes. Lightly dust with plain flour, and refrigerate for an hour or so. I used some brown crab meat in my mix and this seemed to create enough moisture to bind everything so I didn't need to add any egg. Once they've firmed up in the fridge, heat a shallow layer of oil in a large frying pan and when it's hot (but not smoking) gently place the crab cakes in. They are quite delicate, but were relatively easy to turn after a few minutes on each side. Everything in them is cooked, so you're really just heating the crab through and browning the outside a bit.

I really liked these crab cakes served with a bit of salad. They were crispy on the outside, but soft inside, with the brown meat contributing a strong crab flavour. I added a bit of cheese as I quite like to defy convention and have some with seafood, but actually you couldn't really taste it. I think it helped a bit with binding though. I will definitely be making these crab cakes again, but I think I might add some stronger flavours such as chilli, and maybe garlic, as I've found that these combine well with brown crab meat. But anyway, I can now successfully cross crab cakes off the 'to eat' list.

Shahi-style prawn and langoustine curry

I wasn't really sure what to call this Indian dish. I think of shahi-style food as originating from the Mughal empire in India, usually made with ground nuts or cream (or both), and therefore very indulgent. It's not the type of food my parents would normally cook, and as Bengalis they'd probably just describe it as North Indian. Other UK residents may think of it as a korma. But etymology aside, this is great Indian dish for a autumn night. It is gently spiced, but rich and full of flavour. I made it with prawns and langoustines, but you could easily make a vegetarian version instead (or indeed a chicken one).

Recipe (enough for 4):

250g shell-on cooked langoustine tails
200g large cooked prawns
Fat thumb-sized piece of ginger, ground to a paste
3 fat cloves of garlic, ground to a paste
1 large dried bay leaf
2 little finger-sized pieces of cinnamon
3 cardamon pods, split
1 whole green chilli, pricked a few times with the tip of a knife
2 level tsp ground coriander
1 level tsp ground cumin
1 level tsp garam masala
0.5 tsp turmeric
Salt and pepper for seasoning
Around 3 tblsp sunflower oil
Around 4 tblsp ground almonds
Around 200ml double cream

Put the oil into your pan, and heat gently (make sure you have enough oil to cover the base of the pan). When it's warm but definitely not smoking hot add in the whole spices- the bay leaf, cinnamon and cardamon pods. Give them a good stir, and after a minute add the ginger, garlic and chilli. Everything should be sizzling but not sticking, so turn down the heat if you need to. After another couple of minutes put in all the ground spices, and stir well. You should be smelling some nice aromas by this point. Next, lower the heat and then add the ground almonds and cook for a few minutes until they are lightly toasted. Put in the cooked seafood at this point, mix everything well and then pour in the cream. Season with salt and pepper to taste, and gently simmer for a few minutes until the prawns and langoustines are heated through.

So what you should end up with is a rich nutty gravy, that is flavoured with both whole and ground spices. The whole chilli provides flavour rather than heat, but this dish is as a far from bland as you can get. Using langoustines in this dish made a nice change from prawns (props to the Tesco freezer cabinet), and I thought they were much more flavourful too. I served this with some rice and my go to Indian classic of spinach and paneer with methi. Poppadom optional.

A speedy seafood stew

I really like things with fish and fresh seafood, but due to the dearth of fishmongers in the area my choice of ingredients is often limited to what is in the supermarket. Those plastic trays of prawns and mixed seafood aren't always the most inspiring thing, but I have realised that they can work very well in dishes like this. It's a vaguely Mediterranean concoction of fennel, olives, garlic and tomatoes, that is very tasty and quick enough to prepare for a post-work dinner.

Recipe (enough for 2 greedy people, with leftovers for the next day)

1 large bulb of fennel, finely sliced
1 small white onion, finely sliced
3 fat cloves of garlic, crushed
1 large sprig of thyme
1 tin chopped tomatoes (400g)
4 medium fresh tomatoes, roughly chopped or 1 heaped tsp tomato puree
Some water
About 15 small-ish green olives
1 tray mixed seafood, including squid and mussels (around 290g)
1 tray cooked king prawns (around 200g)
1/2 tsp chilli flakes
3 or 4 tblsp olive oil, or enough to generous coat the bottom of your cooking pan
Salt and pepper for seasoning

Heat the olive oil in reasonably large pan, and when it's warm put in the onion and fennel. Cook for around 5minutes over a medium-low heat until they've started to soften but not coloured. Then add the garlic, thyme and chilli flakes and cook for a few more minutes. Next, add the fresh tomato (or puree), the tin of tomatoes, and about half a tin's worth of water so that you have a loose tomato sauce. Simmer this on a low heat for about 10mins. At the end of this, the fennel should be tender. Next add the olives, and after another 5mins of simmering put in the cooked seafood. Add enough salt and pepper to season, and let the seafood heat through for a few minutes. Serve while piping hot with some bread.