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Randy Smith

Crab And Salmon Cake With Coriander And Lemon Dressing

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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 t Tabasco sauce
3 t Baking powder
1 Egg, beaten
250 Mayonnaise
1 Lemon, juiced
1/2 Lime, juiced
Coriander, chopped
Olive oil
Seasoning

INSTRUCTIONS

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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1303
Calories From Fat: 652
Total Fat: 73.9g
Cholesterol: 212mg
Sodium: 3868.7mg
Potassium: 1228.9mg
Carbohydrates: 139g
Fiber: 15.7g
Sugar: 19.4g
Protein: 33.3g


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