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Crab
Cakes with Vanilla Remoulade
HT HD
35mins
Ingredients 325g/12oz Crabmeat 60ml/2fl.oz.
Mayonnaise Vegetable Oil for shallow frying Baby salad leaves to serve For
the Remoulade Sauce 1
tbsp Capers, chopped
1.
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. 2. Divide the mixture into 12 and shape each portion into small patties.
3. Place the remaining breadcrumbs on a plate and use to coat the patties on all sides, pressing the breadcrumbs on gently so they stick.
4. 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 remainder.
5. Meanwhile, place the remoulade ingredients in a mixing bowl and mix thoroughly.
6.
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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