| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Superchefs | 1 | Servings | |
INGREDIENTS
| 400 | g | White crab meat, 14 oz |
| 100 | g | White breadcrumbs, 4 oz |
| 100 | Mayonnaise, 4fl oz | |
| 1 | Egg | |
| 2 | Spring onions | |
| 1 | t | Baking powder |
| 4 | Tabasco | |
| 1/2 | t | Curry powder |
| 1 | Lemon, Juice of | |
| Salt and pepper | ||
| 50 | g | Yellow curly endive, 2 oz |
| 50 | g | Rocket, 2 oz |
| 8 | Pansies flowers | |
| 1/4 | Cucumber | |
| 50 | g | Pickled ginger, 2 oz |
| 100 | Rice wine vinegar, 4fl oz | |
| 50 | g | Dill, 2 oz |
| 2 | Red peppers | |
| 25 | g | Butter, 1 oz |
| 4 | T | Olive oil, 50ml |
INSTRUCTIONS
Mix the crabmeat, breadcrumbs, mayonnaise, egg, spring onion, baking powder, tabasco, curry powder, lemon juice and season to taste. Shape in to 4 equal cakes, then pan fry in butter and olive oil on both sides until golden brown (about 2 minutes on each side). Peel the cucumber and slice lenghtways and remove the seeds. Mix with the dill, pickled ginger and rice wine vinegar and season to taste. Place the red peppers in to the oven and cook for 10 minutes. Remove from the oven and peel the skin and remove the seeds inside. Place into a blender and blend until you have a smooth consistency. Season to taste. Place the cucumber salad on the centre of the plate. Place the crab cake on top, top the crab cake with the mixed rocket, curly endive and pansies, and finish with the red pepper sauce around the crab cake and serve. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1287
Calories From Fat: 761
Total Fat: 86.2g
Cholesterol: 239.8mg
Sodium: 1182.9mg
Potassium: 3122.2mg
Carbohydrates: 112.1g
Fiber: 19.9g
Sugar: 25.6g
Protein: 31.6g