About the Recipe
This easy crab cake recipe is a delicious treat for the eyes as well as the palette. Crab cake with wild rocket
Ingredients
For the Crab Cakes
300g Fresh White Crab
300g floury (Maris Piper) Potatoes, cooked, mashed and allowed to cool
3 inch Fresh Ginger, peeled and grated finely
2 Limes, juice only
3 Tbsp Coriander leaves, chopped
1 Tbsp Rapeseed Oil
Sea Salt & Freshly Ground Black Pepper
For the Salad
2 Red Chillies, deseeded and chopped finely
75g Caster Sugar
75ml White Wine Vinegar
75ml Water
75g Rocket leaves
50g Sweet Corn kernels, drained and rinsed
6 Spring Onions, sliced finely
Preparation
For the Crab Cakes
Place the Crab, Potato, Ginger and Lime juice in a bowl and mix thoroughly
Add the Coriander and season to taste
Mix well
Roll golf ball sized pieces of the Crab mixture and form it into a flat patty shape
Repeat until all mixture used
Heat a large frying pan until hot
Add the Rapeseed Oil
Fry the Crab Cakes on both sides until golden brown and heated through
Set aside on kitchen paper and keep warm
For the Salad
Place the Chillies, Sugar, Vinegar and Water in a saucepan over a medium heat and bring to the boil
Reduce the heat and simmer for 5 minutes to make the dressing
Place the Rocket leaves, Sweetcorn and Spring Onions in a bowl and mix gently
Add a little dressing and stir to coat
Place the salad on a serving plate and top each with the Crab Cakes