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Crab Cakes With Coriander Cream And Salsa Cruda
Ingredients
- 425 gm Crab meat, brown and white mixed (2 or possibly 3 crabs should yield this or possibly just use white meat if you prefer)
- 115 gm Soft white breadcrumbs
- 2 tsp White wine vinegar, up to 3
- 2 Tbsp. Ripe tomato chutney
- 25 gm Softened butter
- 1 tsp Dry English mustard pwdr or possibly 1 rounded tsp French mustard
- 2 Tbsp. Coriander, freshly minced A dash of Tabasco or possibly a good healthy pinch of cayenne pepper Salt and freshly grnd black pepper
- 175 ml Bechamel sauce Extra virgin olive oil Seasoned flour
- 1 x Egg white, beaten White breadcrumbs
- 2 x Ripe tomatoes, minced
- 1 Tbsp. Minced onion
- 1 x Clove garlic, crushed
- 1/2 x Chilli, finely minced, up to 1
- 1 Tbsp. Freshly minced coriander, up to 2 Freshly squeezed lime juice Salt and freshly grnd black pepper Sugar
- 3 Tbsp. Coriander, freshly minced
- 175 ml Whipped cream Salt and freshly grnd black pepper
- 1 tsp Freshly squeezed lemon juice Coriander leaves
Directions
- Mix all the ingredients for the crab cakes, except the extra virgin olive oil, in a bowl. Taste carefully and correct the seasoning - it should taste well seasoned and quite perky. Form the mix into 10-12 cakes. Coat first with seasoned flour, then egg and finally breadcrumbs. Put on to a baking tray lined with silicone paper. refrigeratetill hard,
- Meanwhile make the coriander cream. Fold the minced coriander into the whipped cream, add in salt, freshly grnd pepper and sugar and the lemon juice. Taste and add in a little more seasoning if necessary.
- To serve: heat good quality oil in a deep fryer or possibly in a frying pan.
- Cook until the crab cakes are crisp and golden brown. Drain on kitchen paper and serve immediately on warm plates with a dollop of coriander cream and some salsa cruda on the side.
- Salsa cruda: Mix all the ingredients together. Season with salt, pepper and sugar.
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