Crab cakes

Australian Women’s Weekly NZ - - COUNTRY COOK -

SERVES 6 PREP AND COOK TIME 25 MIN­UTES 2.5cm piece fresh gin­ger, peeled, grated finely 4 spring onions, chopped finely 250g cooked fresh blue swim­mer crab meat ½ cup (35g) fresh bread­crumbs ½ cup firmly packed fresh co­rian­der leaves ¼ cup loosely packed fresh basil leaves, shred­ded finely ⅓ cup (80ml) ex­tra vir­gin olive oil 2 tea­spoons sea salt flakes 1 ta­ble­spoon lemon juice, ap­prox­i­mately ⅓ cup (50g) plain flour 1 lemon, ex­tra, cut into wedges, to serve good-qual­ity may­on­naise, to serve 1 Com­bine the gin­ger, onion, crab meat, bread­crumbs, herbs, 1 ta­ble­spoon oil, salt, freshly ground black pep­per and lemon juice to taste. Form mix­ture into 12 small balls; flat­ten into discs. 2 Sea­son the flour with a lit­tle ex­tra salt and pep­per. Toss crab cakes in flour mix­ture; shake away ex­cess. 3 Heat re­main­ing oil in a non-stick fry­ing pan; cook cakes, in batches, un­til golden brown, then flip over and cook on the other side. Re­move from the pan and drain on pa­per towel. Keep warm while fry­ing the next batch. 4 Serve crab cakes warm with lemon wedges and may­on­naise. Suit­able to freeze at the end of Step 2. Not suit­able to mi­crowave.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.