Cakes with Vanilla Remoulade
Serves 4 Hot
Seafood Shellfish Vegetables Herbs Hors d'oeuvre Starter Appetizer
75g/3oz Dry Breadcrumbs
2 Spring Onions, chopped (including green tops)
2 tbsp finely chopped Red Capsicum (sweet pepper)
1 tbsp Freshly Chopped Parsley
A Pinch of Cayenne Pepper
Salt and Black Pepper
Oil for shallow frying
salad leaves to serve
the Remoulade Sauce
240ml/8fl.oz. Thick Mayonnaise
tbsp Capers, chopped
1 tbsp Tomato Paste
1/2 tbsp Vanilla Extract
Place the crabmeat, mayonnaise, one third of the breadcrumbs, onions,
parsley, red pepper, cayenne, salt and pepper in a large mixing bowl and mix
until well blended.
Divide the mixture into 12 and shape each portion into small patties.
Place the remaining breadcrumbs on a plate and use to coat the patties on all
sides, pressing the breadcrumbs on gently so they stick.
Heat the oil in a non-stick frying pan until hot then sauté the crab cakes
until golden brown and crisp on all sides. You may have to do this in 2 or 3
batches. Keep the cooked fishcakes warm in a low oven whilst you fry the
Meanwhile, place the remoulade ingredients in a mixing bowl and mix
To serve - divide salad leaves between 4 serving plates, top with three fish
cakes on each plate and place a dollop of remoulade sauce in the centre of each
plate. Serve immediately.
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