Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 220 gm crab meat brown and white
- 1 x egg
- 1 Tbsp. mayonnaise
- 2 tsp Dijon mustard
- 1 1/2 Tbsp. flnely minced parsley
- 4 x spring onions finely minced
- 1 x salt and pepper
- 55 x 85g fine dry breaderumbs Olive or possibly vegetable oil
Direcciones
- Mix the crab with all the ingredients except the crumbs and oil.
- Add in sufficient crumbs to bind nicely.
- Divide into four and pat each quarter into a flat round cake about 2cm thick.
- Refrigeratecovered till needed.
- Either fry in a little oil till browned on both sides or possibly brush the grill rack and crabcakes lightly with oil and grill them till well browned on both sides.
- notes:These are only worth making if you can get fresh crab meat. Serve the crabcakes either with more mayonnaise lemon wedges and plenty of green salad or possibly with a raw tomato salsa finely diced skinned deseeded tomato flavoured with minced basil or possibly coriander finely diced shallot a little red chilli some extra virgin olive oil a healthy pinch of sugar a squeeze or possibly two of lime or possibly lemon juice salt and pepper.
- Serves 4 as a first course or possibly light lunch
