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Crab Cakes With Coriander Cream And Salsa Cruda

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CATEGORY CUISINE TAG YIELD
Meats, Eggs, Dairy English A, At, Ballymaloe, Year 6 Servings

INGREDIENTS

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 t White wine vinegar, up to 3
2 T Ripe tomato chutney
25 g Softened butter
1 t Dry English mustard powder
or 1 rounded
tsp French mustard
2 T Coriander, freshly chopped
A dash of Tabasco or a good
pinch of
cayenne pepper
Salt and freshly ground
black pepper
175 Bechamel sauce
Olive oil
Seasoned flour
1 Egg white, beaten
White breadcrumbs
2 Ripe tomatoes, chopped
1 T Chopped onion
1 Clove garlic, crushed
1/2 Chilli, finely chopped up
to 1
1 T Freshly chopped coriander
up to 2
Freshly squeezed lime juice
Salt and freshly ground
black pepper
Sugar
3 T Coriander, freshly chopped
175 Whipped cream
Salt and freshly ground
black pepper
1 t Freshly squeezed lemon juice
Coriander leaves

INSTRUCTIONS

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.  DISCLAIMER(c) Copyright
1996 - SelecTV Cable Limited. All rights  reserved. Carlton Food
Network http://www.cfn.co.uk/  Converted by MM_Buster v2.0l.

A Message from our Provider:

“I have held many things in my hands, and I have lost them all; but whatever I have placed in God’s hands, that, I still possess. #Corrie ten Boom”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 825
Calories From Fat: 410
Total Fat: 45.7g
Cholesterol: 115mg
Sodium: 517mg
Potassium: 563.3mg
Carbohydrates: 65.7g
Fiber: 5.4g
Sugar: 4.4g
Protein: 37g


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