400 g White crab meat; (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 Lemon; Juice of
Salt and pepper
50 g Yellow curly endive; (2 oz)
50 g Rocket; (2 oz)
8 Pansies flowers
1/4 Cucumber
50 g Pickled ginger; (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, spring onion, baking
powder, tabasco, curry powder, lemon juice and season to taste. Shape
in to 4 equal cakes, then pan fry in butter and olive oil on both
sides until golden brown (about 2 minutes on each side). Peel the
cucumber and slice lenghtways and remove the seeds. Mix with the
dill, pickled ginger and rice wine vinegar and season to taste.
Place the red peppers in to the oven and cook for 10 minutes. Remove
from the oven and peel the skin and remove the seeds inside. Place
into a blender and blend until you have a smooth consistency. Season
to taste.
Place the cucumber salad on the centre of the plate. Place the crab
cake on top, top the crab cake with the mixed rocket, curly endive
and pansies, and finish with the red pepper sauce around the crab
cake and serve.
Yields
1 servings