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Crab Cake With Cucumber Ginger Salad
Ingredients
- 400 gm White crab meat, (14 ounce)
- 100 gm White breadcrumbs, (4 ounce)
- 100 ml Mayonnaise, (4fl ounce)
- 1 x Egg
- 2 x Spring onions
- 1 tsp Baking pwdr
- 4 dsh Tabasco
- 1/2 tsp Curry pwdr
- 1 x Lemon, Juice of Salt and pepper
- 50 gm Yellow curly endive, (2 ounce)
- 50 gm Rocket, (2 ounce)
- 8 x Pansies flowers
- 1/4 x Cucumber
- 50 gm Pickled ginger, (2 ounce)
- 100 ml Rice wine vinegar, (4fl ounce)
- 50 gm Dill, (2 ounce)
- 2 lrg Red peppers
- 25 gm Butter, (1 ounce)
- 4 Tbsp. Extra virgin olive oil, (50ml)
Directions
- Mix the crabmeat, breadcrumbs, mayonnaise, egg, spring onion, baking pwdr, tabasco, curry pwdr, lemon juice and season to taste. Shape in to 4 equal cakes, then pan fry in butter and extra virgin olive oil on both sides till golden (about 2 min on each side). Peel the cucumber and slice lenghtways and remove the seeds. Mix with the dill, pickled ginger and rice wine vinegar and season to taste.
- Place the red peppers in to the oven and cook for 10 min. Remove from the oven and peel the skin and remove the seeds inside. Place into a blender and blend till you have a smooth consistency. Season to taste.
- Place the cucumber salad on the centre of the plate. Place the crab cake on top, top the crab cake with the mixed rocket, curly endive and pansies, and finish with the red pepper sauce around the crab cake and serve.
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