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Receta Deep Fried Crab Cake With Green Onion Risotto And Chilli Sa
by Global Cookbook

Deep Fried Crab Cake With Green Onion Risotto And Chilli Sa
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  Raciónes: 4

Ingredientes

  • 300 ml Whiting fillet
  • 2 x Large eggs Salt and grnd white pepper
  • 1 x Red chilli, seeded and finely minced
  • 1/2 tsp Grnd coriander
  • 1/2 tsp Grnd ginger A little finely grated lime zest
  • 1 x Shallot, finely minced
  • 85 ml Double cream
  • 100 gm White crab meat Plain flour and dry breadcrumbs for coating
  • 1 Tbsp. Extra virgin olive oil
  • 2 x Shallots, finely minced
  • 1 x Clove garlic, finely minced
  • 1/2 tsp Fresh thyme, minced
  • 200 gm Risotto rice
  • 400 ml Warm vegetable stock
  • 2 Tbsp. Double cream
  • 100 gm Mascarpone
  • 4 x Spring onions, minced
  • 75 gm Parmesan, grated
  • 200 gm Plum tomatoes, skinned, seeded and minced
  • 3 x Shallots, finely minced
  • 1 x Red chilli, seeded and finely minced
  • 1 x Clove garlic, crushed
  • 4 tsp Mustard vinaigrette Vegetable oil for deep-frying
  • 4 Tbsp. Chilli oil Chervil sprigs, to garnish

Direcciones

  1. For crab cakes, liquidize whiting with 1 egg till smooth. Add in salt, pepper, chilli, coriander, ginger, lime zest and shallot, then mix in the cream and the crab meat.
  2. Divide into four and shape into rounds. Refrigeratetill hard.
  3. Roll in flour, brush with the remaining egg, beaten and coat in bread crumbs. Coat again with flour, egg and crumbs, then refrigeratecrab cakes till ready to cook.
  4. For risotto, heat the oil in a frying pan and fry the shallots, garlic and thyme till soft. Add in the rice and cook for 2-3 min, then pour on the warm stock. Simmer for 10-15 min, stirring frequently, till the rice is tender but still has a little bite.
  5. When ready to serve, stir in the cream and reheat. Add in mascarpone, spring onion and parmesan and check the seasoning.
  6. For the salsa, mix all the ingredients together and chill.
  7. To serve, deep fry the crab cakes in warm oil till golden brown. Drain on kitchen paper. Spoon warm risotto in the centre of four serving dishes and place a crab cake on top of each. Spoon a little salsa on each crab cake and drizzle the chilli oil around the risotto. Garnish with chervil sprigs.