Crab cakes are very easy, especially if you buy picked crab meat often available fresh or frozen from the fish market. Alternatively, substitute tinned crab.
Makes: 12 or serves 4 as an entree
Preparation: 10 minutes + mashed potato
Cooking time: 5-10 minutes
500 g (1 lb) cooked crab meat
3 green onions (shallots), finely sliced
1 teaspoon grated fresh ginger
1 red chilli, finely chopped
1 tablespoon finely chopped coriander (cilantro)
1 tablespoon fish sauce
1 teaspoon sugar
mashed potato, made with 440 g (14 oz) potato, 60 g (2 oz) butter and 1/3 cup (2 1/2 fl oz) hot milk
200 g (7 oz) panko breadcrumbs or dessicated coconut
1-2 tablespoons (20 – 40ml) peanut oil
fresh coriander leaves or cucumber slices to garnish
- Combine all ingredients, except breadcrumbs, oil and coriander leaves and mix well. With wet hands, shape into 12 cakes and roll in breadcrumbs.
- Heat oil in non stick frying pan over high heat. Cook the crab cakes until it is golden, for about 2 minutes each side. You may need to do this in batches. Drain on paper towel.
- Serve warm, garnished with a coriander leaf or a thin slice of cucumber, perhaps with an Asian cucumber salad, or try this zucchini salad.
Wine: The citrus characters of a crisp dry riesling are the go here, or a herbaceous sauvignon blanc.
Recipe from Lyndey Milan, The Best Collection (New Holland 2009, 2013)