Waffle crab cakes with maltaise mayo

Ingredients for the crab cakes

2 large eggs

2 spring onions, sliced thinly

120g cup panko breadcrumbs

10ml chopped fresh dill

1⁄4 tsp dry mustard

80ml mayonnaise

85g corn, fresh or canned, drained and patted dry Cooking spray

¼ tsp salt

Ground black pepper to taste 200g fresh white crabmeat

60g fresh crab meat and micro greens for garnish

Ingredients for the maltaise mayo

120ml mayonnaise

1 tablespoon fresh lemon juice

1 pinch of freshly ground white pepper 1 teaspoon grated orange zest 1 tablespoon plus 1 teaspoon fresh orange juice

Method

Preheat waffle maker.

Whisk all ingredients together to make the maltaise mayo. For the crab cakes whisk together eggs in a large bowl until frothy. Stir in remaining ingredients except garnishes. Form into 4 cakes the shape of your waffle grill, about 5 inches square. Spray waffle maker with cooking spray. Place 1 cake in each section of the waffle maker and cook for 5 minutes or until well browned.

Serve crab cakes on warm plates, garnished with remaining crab meat, drizzled with maltaise sauce and some micro greens.

Recipe from Carla Lamont, Head chef and owner of Ninth Wave