Monday, March 28, 2011

Crab Cakes

Light, fluffy crabcakes and a peppery salad with an Asian twist.

Makes about 6
Cooking time: 20 miunutes

1 cup* cooked crabmeat
1/2 cup* mashed potatoes
3 spring onions
2 tbsp finely chopped parsley
1 tsp each ground black pepper and cayenne pepper
1 beaten egg
Salt
Flour, for dusting
Olive oil, for frying
Watercress and tartare sauce, to serve


In a bowl, combine the crabmeat, potatoes, onion, parsley, pepper, cayenne, egg and a little salt (use your hands to ensure it's all well mixed). Refrigerate for 30 minutes, then shape into 6cm cakes.

Dust with flour and shallow-fry in olive oil over a medium heat for about five minutes on each side, until golden-brown.

Serve with a salad of spring onions, wild mizuna or rocket, coriander dressed in a little soy and lime juice, then serve lime wedges alongside.

via:
*approximate metric conversions