Name: Crab Cakes with Coriander Cream And Salsa Cruda
Ingredients: 425 g Crab meat; brown and white; ; mixed (2 or 3 crabs; ; should yield this -; ; or just use white; ; meat if you prefer); 115 g Soft white breadcrumbs; 2 ts White wine vinegar; up to 3; 2 tb Ripe tomato chutney; 25 g Softened butter; 1 ts Dry English mustard powder or 1 rounded; ; tsp French mustard; 2 tb Coriander; freshly chopped; A dash of Tabasco or a good pinch of; ; cayenne pepper; Salt and freshly ground black pepper; 175 ml Bechamel sauce; Olive oil; Seasoned flour; 1 Egg white; beaten; White breadcrumbs; 2 Ripe tomatoes; chopped; 1 tb Chopped onion; 1 Clove garlic; crushed; 1/2 Chilli; finely chopped, up; ; to 1; 1 tb Freshly chopped coriander; up to 2; Freshly squeezed lime juice; Salt and freshly ground black pepper; Sugar; 3 tb Coriander; freshly chopped

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Dairy	English	A, Year, At, Ballymaloe	6	servings

INGREDIENTS

425	g	Crab meat; brown and white
		; mixed (2 or 3 crabs
		; should yield this –
		; or just use white
		; meat if you prefer)
115	g	Soft white breadcrumbs
2	ts	White wine vinegar; up to 3
2	tb	Ripe tomato chutney
25	g	Softened butter
1	ts	Dry English mustard powder or 1 rounded
		; tsp French mustard
2	tb	Coriander; freshly chopped
		A dash of Tabasco or a good pinch of
		; cayenne pepper
		Salt and freshly ground black pepper
175	ml	Bechamel sauce
		Olive oil
		Seasoned flour
1		Egg white; beaten
		White breadcrumbs
2		Ripe tomatoes; chopped
1	tb	Chopped onion
1		Clove garlic; crushed
1/2		Chilli; finely chopped, up
		; to 1
1	tb	Freshly chopped coriander; up to 2
		Freshly squeezed lime juice
		Salt and freshly ground black pepper
		Sugar
3	tb	Coriander; freshly chopped
175	ml	Whipped cream
		Salt and freshly ground black pepper
1	ts	Freshly squeezed lemon juice
		Coriander leaves

INSTRUCTIONS

COATING
SALSA CRUDA
CORIANDER CREAM
GARNISH
Mix all the ingredients for the crab cakes, except the olive oil, in a
bowl. Taste carefully and correct the seasoning - it should taste well
seasoned and quite perky. Form the mixture into 10-12 cakes. Coat
first with seasoned flour, then egg and finally breadcrumbs. Put on
to a baking tray lined with silicone paper. chill until firm,
Meanwhile make the coriander cream. Fold the chopped coriander into
the whipped cream, add salt, freshly ground pepper and sugar and the
lemon juice. Taste and add a little more seasoning if necessary.
To serve: heat good quality oil in a deep fryer or in a frying pan.
Cook till the crab cakes are crisp and golden. Drain on kitchen paper
and serve immediately on hot plates with a dollop of coriander cream
and some salsa cruda on the side.
Salsa cruda: Mix all the ingredients together. Season with salt,
pepper and sugar.
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