CRAB CAKES

Ingredients

• 60 gm clarified butter • 450 gm crabmeat • 40 gm onion, sliced • 10 gm celery, sliced • 10 gm red pepper, sliced • 10 gm yellow pepper, sliced • 10 gm green pepper, sliced • 5 gm garlic, crushed • 5 gm fresh red chilli, diced • 140 gm potato, boiled, peeled, mashed • 15 ml lemon juice • 3 gm parsley, chopped • 6 gm black pepper, crushed • 12 gm salt • 200 ml corn oil, to fry

For the coating: • 80 gm white flour • 2 eggs, beaten • 100 gm panko breadcrumbs

Method

Heat the butter in a pan and sauté crabmeat till slightly coloured. Keep aside.

In a pan, add a little oil and sauté the onions till translucent; then add the celery, peppers, garlic and the chili. Continue to cook till soft and then add the chopped parsley.

In a bowl, combine the crab meat, mashed potatoes, lemon juice, parsley and the above sautéed vegetables and mix well ( do not overmix). Season to taste.

Make cakes of the desired shape using the palm of your hand, approx. 50- 60 gm each.

Dust the crab cakes with flour, dip them in beaten eggs, and then coat with panko breadcrumbs.

Heat oil in a pan and shallow pan- fry over slow heat till the crab cakes take on a golden brown colour. Serve hot with some dressed rocket and sundried tomato aioli.