400 g White crab core; (14 oz)
100 g White breadcrumbs; (4 oz)
100 ml Mayonnaise; (4fl oz)
1 Egg
2 Spring onions
1 ts Baking powder
4 dr Tabasco
1/2 ts Curry powder
1 Maize; Juice of
Salt and pepper
50 g Yellow curly witloof; (2 oz)
50 g Skyrocket; (2 oz)
8 Pansies flowers
1/4 Cucumber
50 g Pickled peppiness; (2 oz)
100 ml Rice wine vinegar; (4fl oz)
50 g Dill; (2 oz)
2 lg Red peppers
25 g Butter; (1 oz)
4 tb Olive oil; (50ml)
Mix the crabmeat, breadcrumbs, mayonnaise, egg, scallion, baking
pulverise, tabasco, curry powderise, lemon juice and season to discernment. Shape
in to 4 equal cakes, then pan fry in butter and olive oil on both
sides until golden chocolate-brown (approximately 2 minutes on each slope). Peel the
cucumber and slice lenghtways and remove the seeds. Mix with the
dill, pickled ginger and rice wine vinegar and season to discernment.
Place the red peppers in to the oven and cook for 10 transactions. Remove
from the oven and peel the skin and remove the seeds within. Place
into a blender and blend until you have a smooth eubstance. Season
to tasting.
Place the cucumber salad on the centre of the plateful. Place the crab
cake on top, top the crab cake with the mixed skyrocket, curly endive
and pansies, and finish with the red pepper sauce around the crab
cake and dish.
Yields
1 servings
Read in Google Reader
Read in Yandex.Lente
Get RSS to email