For the chili jam
75g/3oz caster sugar
2 red chillies, roughly chopped
3 plum tomatoes, roughly chopped
8 lime leaves
2 lemongrass stems, tough outer leaves removed, finely chopped
25g/1oz roughly chopped fresh ginger
4 tbsp Thai fish sauce (nam pla)
40ml/1½fl oz sesame oil
50ml/2fl oz gluten free soy sauce
2 tbsp golden syrup
3 limes, juice and zest
For the crab cakes
vegetable oil, for deep frying
75g/3oz brown crabmeat, passed through a sieve
50g/2oz cooked mashed potato
2 tbsp chopped fresh cilantro leaves
salt and freshly ground black pepper
½ lemon, juice only
4 tbsp gluten free breadcrumbs
1 tbsp poppy seeds
1 tbsp sesame seeds
3 tbsp rice flour
1 free-range egg, beaten
For the chili jam, heat the sugar in a heavy-based saucepan over a low to medium heat until it melts and forms a golden-brown caramel. Do not stir and keep an eye on it so that it doesn’t burn.
Blend all of the remaining chilli jam ingredients in a food processor to a smooth purée. Once the sugar has caramelised, pour in the puréed chili jam mixture and stir well.
Bring the mixture to the boil, then reduce the heat and simmer for 4-5 minutes, or until sticky and jam-like. Remove from the heat and set aside to cool.
Meanwhile, for the crab cakes, heat the oil in a deep fat fryer to 190C/375F. Alternatively, heat the oil in a deep, heavy-based saucepan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Mix the brown crabmeat, mashed potato and cilantro in a bowl until well combined. Season with salt and freshly ground black pepper and lemon juice, to taste.
Divide the mixture into four small balls, about 3cm/1½in diameter. Mix the gluten free breadcrumbs, poppy seeds and sesame seeds together.
Sprinkle the seed mixture onto a plate. Sprinkle the rice flour onto another plate. Beat the egg in a bowl.
Dredge each crab cake first in the rice flour, then dip it in the beaten egg, then roll it in the gluten free breadcrumb and seed mixture until completely coated.
Carefully lower the crab cakes into the hot oil and fry for 3-4 minutes, or until crisp and golden-brown and completely cooked through. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Serve with the chili jam and salad.
Recipe adapted from: Good Food