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Horribly Expensive but Delectable Crab Cakes
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Most crab cakes seem to be more about the breadcrumbs than the crab itself and are disappointing because of it. These use only the white meat and are fragrant and divine. I normally serve them with bowls of Chinese plum sauce mixed with a spot of tamarind paste or sauce, but you could use sweet chilli sauce or serve them with some simple salad leaves and a dollop of mayonnaise.
A smooth and seamless New Zealand chardonnay, lent richness by barrel-fermentation, is as delectable as the subtly Asian crab cakes.
Typical values per serving:
This recipe was first published in February 2008.