Friday, January 23, 2009

Crab cakes with remoulade

Ingredients (serves 4)
* 14 Sao biscuits
* 3 x 170g cans crab meat
* 3 green onions, thinly sliced
* 1 small red capsicum, finely diced
* 2 eggs, lightly beaten
* 1 cup whole-egg mayonnaise
* 1 small lemon, juiced
* 1/4 teaspoon cayenne pepper, optional
* 1 cup flat-leaf parsley, finely chopped
* 2 tablespoons olive oil
* 3 gherkins, finely chopped
* 2 teaspoons dijon mustard
* crusty bread, to serve

1. Roughly break Sao biscuits and place in a food processor. Process until finely chopped. Transfer to a large bowl. Using your hands, squeeze liquid from crab meat. Add crab meat, onions, capsicum, eggs, 1/4 cup mayonnaise, 2 tablespoons lemon juice, cayenne (if using), half the parsley and salt and pepper to Sao biscuits. Mix until well combined.
2. Using your hands, shape mixture into eight 2cm-thick patties. Cover and refrigerate for 15 minutes or until firm.
3. Heat 1 tablespoon oil in a large, non-stick frying pan over medium heat. Cook patties, in batches, for 3 to 4 minutes each side or until golden, adding more oil as required. Drain patties on paper towel. Transfer to a baking tray. Cover with foil to keep warm while cooking remaining patties.
4. Place remaining 3/4 cup mayonnaise, gherkins, mustard, remaining parsley and salt and pepper in a dipping bowl.
5. Mix until well combined. Serve crab cakes with remoulade and crusty bread.

Super Food Ideas
Recipe by Dixie Elliott

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