Cooked these as a nice light starter after all the heavy Christmas food, went down very well with a Vietnamese chill, fish sauce and vinegar dipping sauce.
Ingredients
A 2cm piece fresh root ginger, peeled
2 red chillies
300g crabmeat, equal amounts of white and brown
1 tbsp fresh coriander
2 spring onions
1 free-range egg
2-3 tbsp breadcrumbs
25ml/1fl oz olive oil
To serve
Vietnamese chilli dipping sauce
A few Little Gem lettuce leaves
A 2cm piece fresh root ginger, peeled
2 red chillies
300g crabmeat, equal amounts of white and brown
1 tbsp fresh coriander
2 spring onions
1 free-range egg
2-3 tbsp breadcrumbs
25ml/1fl oz olive oil
To serve
Vietnamese chilli dipping sauce
A few Little Gem lettuce leaves
A small cherry tomato cut into 4
A small amount of diced cucumber
A few drops of vinaigrette dressing
salt and freshly ground black pepper
Method
1. Place the ginger, chilli, coriander and spring onion into a food processor and pulse until finely chopped.
2. Add the crabmeat, egg and breadcrumbs to the processor and pulse briefly until all is combined but you still have some texture.
3. Divide the crab cake mixture into 3cm patties, place on a plate and chill in the fridge for about 20 minutes.
A few drops of vinaigrette dressing
salt and freshly ground black pepper
Method
1. Place the ginger, chilli, coriander and spring onion into a food processor and pulse until finely chopped.
2. Add the crabmeat, egg and breadcrumbs to the processor and pulse briefly until all is combined but you still have some texture.
3. Divide the crab cake mixture into 3cm patties, place on a plate and chill in the fridge for about 20 minutes.
4. Heat the olive oil in a frying pan on a moderate heat and gently fry the crab cakes for 2-3
minutes on each side, or until crisp and golden-brown on each side. Keep the crab cakes warm.
5. Serve the crab cakes with the mixed salad,
lightly dressed with a few drops of vinaigrette and the Vietnamese dipping sauce.
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