Save to your scrapbook
Crab Cake Salad
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Crab Cake Salad
This is a very quick and easy dish to make, if a little extravagant. You will need 150g white crabmeat, which you should get from 4 small (125g), dressed Cromer crabs. Use the brown meat in other dishes. Make the breadcrumbs by putting slices of stale bread in a low oven until dry, then whizzing them in a food processor to fine crumbs. These can be kept frozen until needed.
- Preparation time: 20 minutes, plus chilling
- Cooking time: 5 minutes
-
Total time:
25 minutes
Serves: 2
Ingredients
- 150g white crabmeat
- 1 red pepper, quartered and seeded
- 4 spring onions, trimmed
- 1 tbsp mayonnaise
- 1 lime, zest finely grated and half juiced
- Salt and freshly ground black pepper
- Pinch of cayenne pepper
- 100g dry white breadcrumbs (roughly two slices, see above)
- 3 tbsp olive oil
- Salad
- ½ lime, cut into wedges
- 2 tbsp virgin olive oil
- 2 tsp white wine vinegar
- 1 small clove garlic, crushed
- ½ fennel bulb, finely sliced
- 50g mixed salad leaves
- ¼ tsp wholegrain or Dijon mustard
Method
- Using your hands, squeeze as much liquid as you can from the crabmeat. Then pick through to check that there are no hidden pieces of shell. Put in a mixing bowl.
- Finely dice half the red pepper and finely slice 2 spring onions. Mix into the crabmeat with the mayonnaise and grated lime zest. Season to taste with lime juice, salt, freshly ground black pepper and cayenne pepper.
- Spread the breadcrumbs on a plate. Divide the crab into 4 portions and gently shape each into a patty before coating in the breadcrumbs, gently pressing the crumbs on to each cake. Transfer to a clean plate and chill, covered, while you make the salad - or until needed.
- Make the salad by finely slicing the remaining half pepper and spring onions. Put in a mixing bowl with the sliced fennel and salad leaves. Whisk the mustard with the crushed garlic, vinegar and extra virgin olive oil. Season to taste.
- When you are ready to serve, heat 3 tbsp olive oil in a frying pan over a medium-high heat. Once hot, add the crab cakes and fry for about 2 minutes before gently turning over and frying for a further 2 minutes or until golden and slightly crisp.
- Toss the salad ingredients in the whisked vinaigrette and divide between 2 plates. Add the hot cakes, garnish with lime wedges and serve immediately.
Comments
This recipe was first published in May 2002.
Average user rating