Crab Cake with Cucumber Ginger Salad Recipe

Free Recipe Crab Cake with Cucumber Ginger Salad

Recipe Type: C Recipes

Recipe Preparation: cook

Cooking Ingredients for Crab Cake with Cucumber Ginger Salad Recipe

400 g White crab meat; (14 oz)
100 g White breadcrumbs; (4 oz)
100 ml Mayonnaise; (4fl oz)
1 Egg
2 Spring onions
1 ts Baking powder
4 dr Tabasco
1/2 ts Curry powder
1 Lemon; Juice of
Salt and pepper
50 g Yellow curly endive; (2 oz)
50 g Rocket; (2 oz)
8 Pansies flowers
1/4 Cucumber
50 g Pickled ginger; (2 oz)
100 ml Rice wine vinegar; (4fl oz)
50 g Dill; (2 oz)
2 lg Red peppers
25 g Butter; (1 oz)
4 tb Olive oil; (50ml)

Crab Cake with Cucumber Ginger Salad Preparation

Mix the crabmeat, breadcrumbs, mayonnaise, egg, spring onion, baking powder, tabasco, curry powder, lemon juice and season to taste. Shape in to 4 equal cakes, then pan fry in butter and olive oil on both sides until golden brown (about 2 minutes on each side). Peel the cucumber and slice lenghtways and remove the seeds. Mix with the dill, pickled ginger and rice wine vinegar and season to taste. Place the red peppers in to the oven and cook for 10 minutes. Remove from the oven and peel the skin and remove the seeds inside. Place into a blender and blend until you have a smooth consistency. Season to taste. Place the cucumber salad on the centre of the plate. Place the crab cake on top, top the crab cake with the mixed rocket, curly endive and pansies, and finish with the red pepper sauce around the crab cake and serve. Converted by MC_Buster. Converted by MM_Buster v2.0l.

Cooking Temperature:

Recipe Serves: 1

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