Crazy for crab? Try out this brand spanking new recipe for the Shell-LL Cool J crab cake, brought to you by The Hip Hop Chip Shop and Sarsons vinegar.

For the crab cake 

  • 235g White crab

  • 85g Coley

  • 85g Potato

  • 35g Lemon juice

  • 1tbsp Creole seasoning

  • 10g Salt

  • 5g Flour

  • 5g Egg

  • 5g Panko Breadcrumbs

For the battered bacon

  • 1 rasher Smoked Back Bacon

  • 750g Plain Flour

  • 1tbsp Sarsons Malt Vinegar

  • 176ml Beer or Soda Water

  • ½ tsp Baking power 

For the coleslaw

  • ¼  of Red Cabbage

  • 3 Carrots

  • 1 onion White Onion

  • 200g Mayo

  • 1tbsp Sarsons Pickling Vinegar

  • Pinch of salt

Method

  1. Boil the potatoes till soft and mash. Add the crab, lemon juice, creole seasoning, salt (to taste) panko breadcrumbs and mix into a consistent mixture. Form the mixture into balls and chill in the fridge. Whilst the mixture is cooling, set up 3 containers, one for plain flour, one for a whisked egg mixture and the third for the panko breadcrumbs. Take the crab cake balls and first thoroughly coat the outside, then place into the egg mixture and coat thoroughly. Thirdly, coat in the panko breadcrumb and set to one side.

  2. Cook off the bacon till it’s cooked through and cool, cover in plain floor and submerge in The Hip Hop Chip Shop batter mix.

  3. Shred the red cabbage and white onion, and grate the carrot. Add all the veg to a bowl and add a splash of Sarsons white wine vinegar and mix in the mayonnaise.

  4. Deep fry the crabcake for 6 minutes till golden brown, deep fry the bacon for 5 minutes, turning after 2 and a half minutes to cook evenly on both sides. Add a generous spoonful of coleslaw to the brioche bun, stack the crabcake and bacon on top and put the lid on. You may need to skewer the Shell L Cool J as it’s a bit of a monster.

Still hungry? Try your hand at making battered gherkins!

For the pickling liquor

  • Water
  • Sarsons Malt Pickling Vinegar
  • Star anise
  • Bay leaves
  • Mustard seeds
  • Peppercorns
  • Salt
  • Sugar
  • 4-5 gherkins

Method:

  1. The liquor should be 1 part sugar to 2 parts Sarsons white wine vinegar to 0.5 parts water, add the rest of the ingredients (excluding the gherkins) to a pan and bring to the boil. Pour the liquid and add the Gherkins into a sterilized Kilner Jar. Infuse the liquor with the Gherkins for 2 weeks for maximum flavour.

  2. Mix plain flour with a Sarsons Malt Vinegar, salt, baking powder, soda water (or you can use beer), when the batter is ready it should be smooth and completely lump free.

  3. Slice the gherkins into strips or batons and drain off excess liquid, then flour and submerge in the batter mixture till completely covered. Let the batter drip off till there is a thin layer of batter mixture coating the gherkin.

  4. Carefully place into a deep fat fryer at 180 degrees, the gherkin will float on the surface of the oil and when golden brown place the gherkin on kitchen roll to drain off any excess fat.

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