6th May 2019

Devon Crab Cakes, Asparagus and Pink Grapefruit Salad

'Summer for me is fresh ingredients not tampered with, simple flavours and freshness on a plate.' - Head Chef, Shaun Brayley



1 x egg

1 tablespoon of flour

1 cup of Panko breadcrumbs

50 grams of Devon white crab meat 

2 x Jacket potato

1 bunch of chives

3 x asparagus 

1 x pink grapefruit

2 x lemons

2 x tablespoons of olive oil or grape seed oil 

1 x tablespoon of mustard (wholegrain)

1 x bunch of watercress



  • Bake potatoes until soft
  • Mix crab meat, half the chives and the zest & juice of one lemon to the cooked poato
  • Form into flat circles, about 4cm wide.
  • Coat in flour then egg, then breadcrumbs and place in fridge to firm.
  • Using a potato peeler, peel asparagus to make long strips, place into bowl with lemon juice.
  • Peel and segment grapefruit and add segments to asparagus (save the juice)
  • Make a dressing using mustard, lemon juice, grapefruit juice, olive oil and sea salt to taste.
  • Combine dressing with asparagus and grapefruit with the watercress and chives. 
  • Shallow fry crab cakwes until golden and place upon salad.