| 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.
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