Crab cakes with romesco sauce - 9Kitchen

Ingredients

• 250g potato, peeled and diced
• 250g blue swimmer crab meat
• ½ cup sweet tomato chutney
• 2 tablespoons chopped parsley
• 1 medium red chilli, finely chopped
• juice and zest of 1 lemon
• salt and pepper
• pinch smoked paprika pepper
• ½ cup plain flour, seasoned with salt and pepper
• 2 eggs, lightly beaten
• 1 cup breadcrumbs
• vegetable oil for frying
• 1 red capsicum, roasted and peeled
• 1 clove garlic, roasted
• 1 red chilli
• 1 tomato, peeled
• pinch smoked paprika
• 80g blanched almonds
• 1 tablespoon red wine vinegar
• ¼ cup olive oil