Crab cakes with salad
THE fusion of Thai and Japanese flavours plus a Mexican-influenced sauce make for the most amazing crab cakes ever. Serves 3 as a starter.
INGREDIENTS FOR THE CRAB CAKES:
250g crab meat, cooked
2 tablespoons chives, chopped
50g red pepper, minced
1 tablespoon lime juice, freshly squeezed
2 tablespoons mayonnaise
1 teaspoons Togarashi a Japanese spice blend or chilli pepper
1 kaffir lime leaf, fresh, slivered with centre stem removed
150g breadcrumbs
Salt and pepper, to taste
2 tablespoon clarified butter
100ml of hollandaise sauce
GARNISH:
Lemon-infused olive oil
Coriander leaves, large
Fresh chives, whole
METHOD 1
To prepare the crab cakes: Place the crab meat, chives, pepper, lime juice, mayonnaise, Togarashi or chilli pepper , lime leaf and 75g breadcrumbs in a mixing bowl. Toss lightly together and season to taste with salt and pepper.
2 Fill 3 x 2 ¾rw bottomless ring molds with the crab mixture and pack tightly, having first dusted the mold bottoms with half the remaining breadcrumbs, saving the last half for the tops. The crabcakes may be kept in a refrigerator until ready to saute.
3 Just before serving, saute the crabcakes in the molds in a hot pan in clarified butter for 1-2 minutes on each side until golden brown. Blot on paper towel or drain on parchment paper and remove molds.
4 To serve: Place a generous swirl of hollandaise on each plate and position a crabcake on top. Drizzle with olive oil. Place 3 coriander leaves on each plate and cross top of the crabcake with two whole chives.
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