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Crab Cakes with Ginger

This will make about 18 small crab cakes,
Enough for a starter for 6 or a main course for 3.
450g (1 lb.) White Crab meat
110g (4 oz.) Butter
110 g (4 oz.) Fresh Breadcrumbs
Juice Half Lemon
2 tbs. White Wine Vinegar
Pinch Salt
Generous grinding Black Pepper
1 thumb Root Ginger (90g, 3oz.)

For Frying:
2 eggs (Beaten)
6 oz. Fresh Breadcrumbs
Sunflower Oil.

Half Pint Home Made Mayonnaise.
Go through the Crab meat very carefully to make sure there are no traces of shell in the mixture.
Peel the ginger, (this is most easily done with an ordinary teaspoon)
Grate the ginger and discard the remaining fibres.
Now add the ginger with the breadcrumbs, melted butter,lemon, vinegar,salt and pepper to the crab and mix gently but thoroughly together.
Put this into the fridge for an hour or two to set.
When chilled shape these by hand into small patties (18 approx).
Toss them in seasoned flour then in the beaten eggs and finally in the bread crumbs.Shake off any surplus.
Heat some oil in a large shallow pan and brown the crab cakes quickly on both sides in batches.(Keep them warm in a low oven on some kitchen paper) Serve with some fresh salad leaves, a wedge of lemon and the mayonnaise.

April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef