1 lb Crab meat – 1/2 white 1/2
-brown
1 Stick lemon grass; finely
-chopped
2 tb Coriander leaves
1 tb Mayonnaise; up to 2
1 Red chilli pepper
2 sl White bread; crusts removed
2 Spring onions; white part
-only
60 g Breadcrumbs
Oil for frying – 1/2 sesame
-oil and 1/2
; veg oil
Seasoned flour
Eggwash
———————-MUSTARD AND VERMOUTH CREAM———————-
Fish stock
English mustard
1 Shallot
White wine
Peppercorns
Bay leaf
1/2 pt Double cream
Place all the ingredients, except oil, flour, egg and breadcrumbs,
into a food processor. Process until well broken down and mixed.
Shape the patties using a pastry cutter. Pass them through the
seasoned flour, then the egg, then the breadcrumbs. Re-shape if
necessary and pat off any excess crumbs. Heat a thick heavy based pan
and add a little oil. Once hot add the crab cakes and cook on both
sides until golden brown, approximately 3 minutes on each side.
Yields
1 servings