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CRAB CAKES

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Serves: 8 - 10

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Crab- cakes are a great hit at any gathering... They may be served as a starter or a main course and in the rare case of leftovers I make a chowder with mashed potatoes, chicken stock, a little 1/2 and 1/2 (single cream) and a rich grilled or slow roasted corn. Some would prefer the cilantro and onion left out of the mix but I think these ingredients add deeper flavor and bring it all together..you may also add cayenne and turmeric but I prefer to add a little saffron to the rice when I serve the cakes with basmati and greens

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Ingredients

  • 1 lb picked crab (claw meat)
  • 1 diced red onion
  • ½ large green bell pepper (or red - diced)
  • 1 cup mayonnaise
  • 1 medium egg
  • 1 teaspoon salt
  • 2 cups dried breadcrumbs
  • ¼ cup roasted sweetcorn
  • 1 bunch cilantro

Method

  1. In a large bowl combine all but the 1 cup of crumbs and a little cilantro mixed for dredging.  Pat mixture into balls and roll on a board of the crumb mix.  Press mix into cake and lightly flatten with the heal of your hand.
  2.  Saute' 2-3 minutes each side on a lightly oiled flat iron until golden and...serve still hot.

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