Ingredients
250g green (raw) fresh blue swimmer crab meat
2.5cm piece fresh ginger peeled and grated finely
1/3 cup green onions (shallots) chopped finely
35g fresh breadcrumbs
1/2 cup coriander leaves roughly chopped
1/4 cup fresh basil leaves shredded finely
2 tspn sea salt flakes
1 tspn freshly cracked black pepper
1 tbspn lemon juice
50g unbleached plain flour
1 medium lemon cut into wedges, to serve
You'll need to make:
1 batch Verjuice Mayonnaise
250g green (raw) fresh blue swimmer crab meat
2.5cm piece fresh ginger peeled and grated finely
1/3 cup green onions (shallots) chopped finely
35g fresh breadcrumbs
1/2 cup coriander leaves roughly chopped
1/4 cup fresh basil leaves shredded finely
2 tspn sea salt flakes
1 tspn freshly cracked black pepper
1 tbspn lemon juice
50g unbleached plain flour
1 medium lemon cut into wedges, to serve
You'll need to make:
1 batch Verjuice Mayonnaise
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Methods
1
Combine crab meat, ginger, onion, breadcrumbs, herbs, 1 tablespoon of olive oil, salt, freshly ground black pepper and lemon juice to taste. Spoon out 1 tablespoon of the mixture and shape the mixture into small balls, then flatten into discs.
2
Place the flour into a medium bowl and season with a little extra salt and pepper. Coat crab cakes in the flour mixture, shaking away any excess.
3
Heat remaining olive oil in a non-stick frying pan. Shallow-fry cakes, in batches, until golden brown (approximately 4 minutes), then flip over and cook on the other side for a further 3 minutes. 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 Verjuice mayonnaise.
1
Combine crab meat, ginger, onion, breadcrumbs, herbs, 1 tablespoon of olive oil, salt, freshly ground black pepper and lemon juice to taste. Spoon out 1 tablespoon of the mixture and shape the mixture into small balls, then flatten into discs.
2
Place the flour into a medium bowl and season with a little extra salt and pepper. Coat crab cakes in the flour mixture, shaking away any excess.
3
Heat remaining olive oil in a non-stick frying pan. Shallow-fry cakes, in batches, until golden brown (approximately 4 minutes), then flip over and cook on the other side for a further 3 minutes. 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 Verjuice mayonnaise.
