| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Seafood, Dairy | English | Coxon’s kit, Coxon1 | 1 | servings |
INGREDIENTS
| 1 | lb | Crab meat – 1/2 white 1/2 brown |
| 1 | Stick lemon grass; finely chopped | |
| 2 | tb | Coriander leaves |
| 1 | tb | Mayonnaise; up to 2 |
| 1 | Red chilli pepper | |
| 2 | sl | White bread; crusts removed |
| 2 | Spring onions; white part only | |
| 60 | g | Breadcrumbs |
| Oil for frying – 1/2 sesame oil and 1/2 | ||
| ; veg oil | ||
| Seasoned flour | ||
| Eggwash | ||
| Fish stock | ||
| English mustard | ||
| 1 | Shallot | |
| White wine | ||
| Peppercorns | ||
| Bay leaf | ||
| 1/2 | pt | Double cream |
INSTRUCTIONS
MUSTARD AND VERMOUTH CREAM Place all the ingredients, except oil, flour, egg and breadcrumbs, into a food processor. Process until well broken down and mixed. Shape the patties using a pastry cutter. Pass them through the seasoned flour, then the egg, then the breadcrumbs. Re-shape if necessary and pat off any excess crumbs. Heat a thick heavy based pan and add a little oil. Once hot add the crab cakes and cook on both sides until golden brown, approximately 3 minutes on each side. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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