425 g Crab meat; brown and white
; mixed (2 or 3 crabs
; should yield this –
; or just use white
; meat if you prefer)
115 g Soft white breadcrumbs
2 ts White wine vinegar; up to 3
2 tb Ripe tomato chutney
25 g Softened butter
1 ts Dry English mustard powder
-or 1 rounded
; tsp French mustard
2 tb Coriander; freshly chopped
A dash of Tabasco or a good
-pinch of
; cayenne pepper
Salt and freshly ground
-black pepper
175 ml Bechamel sauce
Olive oil
COATING
Seasoned flour
1 Egg white; beaten
White breadcrumbs
-SALSA CRUDA-
2 Ripe tomatoes; chopped
1 tb Chopped onion
1 Clove garlic; crushed
1/2 Chilli; finely chopped, up
; to 1
1 tb Freshly chopped coriander;
-up to 2
Freshly squeezed lime juice
Salt and freshly ground
-black pepper
Sugar
-CORIANDER CREAM-
3 tb Coriander; freshly chopped
175 ml Whipped cream
Salt and freshly ground
-black pepper
1 ts Freshly squeezed lemon juice
GARNISH
Coriander leaves
Mix all the ingredients for the crab cakes, except the olive oil, in a
bowl. Taste carefully and correct the seasoning – it should taste well
seasoned and quite perky. Form the mixture into 10-12 cakes. Coat
first with seasoned flour, then egg and finally breadcrumbs. Put on
to a baking tray lined with silicone paper. chill until firm,
Meanwhile make the coriander cream. Fold the chopped coriander into
the whipped cream, add salt, freshly ground pepper and sugar and the
lemon juice. Taste and add a little more seasoning if necessary.
To serve: heat good quality oil in a deep fryer or in a frying pan.
Cook till the crab cakes are crisp and golden. Drain on kitchen paper
and serve immediately on hot plates with a dollop of coriander cream
and some salsa cruda on the side.
Salsa cruda: Mix all the ingredients together. Season with salt,
pepper and sugar.
Yields
6 servings