| 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 |
ts |
Tabasco sauce |
| 3 |
ts |
Baking powder |
| 1 |
|
Egg; beaten |
| 250 |
ml |
Mayonnaise |
| 1 |
|
Lemon; juiced |
| 1/2 |
|
Lime; juiced |
|
|
Coriander; chopped |
|
|
Olive oil |
|
|
Seasoning |
INSTRUCTIONS
CORIANDER AND LEMON DRESSING
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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