Crab And Salmon Cake With Coriander And Lemon Dressing
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Superchefs | 1 | Servings | |
INGREDIENTS
| 600 | g | Salmon fillet, poached |
| 500 | g | Crab meat, white picked |
| flaked | ||
| 3 | Spring onions, finely | |
| chopped | ||
| 100 | g | Mayonnaise |
| 120 | g | Breadcrumbs |
| 1/2 | Lemon, juiced | |
| 1 | t | Tabasco sauce |
| 3 | t | Baking powder |
| 1 | Egg, beaten | |
| 250 | Mayonnaise | |
| 1 | Lemon, juiced | |
| 1/2 | Lime, juiced | |
| Coriander, chopped | ||
| Olive oil | ||
| Seasoning |
INSTRUCTIONS
Squeeze any excess moisture from the crab meat and drain the salmon. Mix all ingredients together except the eggs. Adjust the seasoning and mix in the beaten egg until the mixture holds together. Press the mixture into a cutter to form a small cake. Pan fry the cake on both sides until golden and thoroughly heated through. Serve hot with salad and garlic and lemon dressing. Coriander and lemon dressing: Mix the lemon juice and chopped coriander with the mayonnaise, then season and dribble in olive oil to taste. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1303
Calories From Fat: 652
Total Fat: 73.9g
Cholesterol: 212mg
Sodium: 3868.7mg
Potassium: 1228.9mg
Carbohydrates: 139g
Fiber: 15.7g
Sugar: 19.4g
Protein: 33.3g