Crab Cakes with Vanilla Remoulade   HT  HD  35mins

Serves 4    Hot  Seafood Shellfish   Vegetables  Herbs  Hors d'oeuvre  Starter  Appetizer  

Ingredients

325g/12oz Crabmeat

60ml/2fl.oz. Mayonnaise
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

Vegetable Oil for shallow frying

Baby salad leaves to serve

For the Remoulade Sauce
240ml/8fl.oz. Thick Mayonnaise

1 tbsp Capers, chopped
1 tbsp Tomato Paste
1/2 tbsp Vanilla Extract
 

Instructions

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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