Crab Cakes and Coriander Dressing

This recipe is fantastic for canapes; starters or main course. Just alter the size of the crab cake accordingly! It also sounds like an OK recipe – but I have to say having had the sainted Jane Jordon make this for us at a team meeting – they taste AMAZING!! Make & enjoy!

Crab Cakes with Coriander Dressing

Coriander Dressing
1 lime
6 tablespoons mild olive oil or grapeseed oil
3 teaspoons clear (runny) honey
2 teaspoons finely chopped (peeled) fresh root ginger
2 tablespoons finely snipped fresh coriander
1 small clove garlic, pressed
Sea salt and freshly ground black pepper, to taste

Crab Cakes
90 g fresh white breadcrumbs, divided
350 g canned white crab meat (drained weight), drained
1/2 red pepper, seeded and finely chopped
3 spring onions, finely chopped
1 small fresh red chilli, seeded and finely chopped
1 clove garlic, pressed
1 egg, lightly beaten
3 tablespoons mayonnaise
Dash or two of hot red chilli sauce (optional)
Sunflower oil, for spraying or brushing

1. For dressing, juice lime using Juicer to measure 2 tablespoons juice. Add lime juice, oil, honey, root ginger and coriander to (500 ml) Easy Read Measuring Cup. Press garlic into measuring cup using Garlic Press. Whisk ingredients together using Stainless Mini Whisk until well mixed; season to taste and set aside.

2. Preheat oven to 190°C/fan 170°C/Gas 5. For crab cakes, combine 60 g of the breadcrumbs and salt and black pepper in a shallow dish; set aside. Flake crab meat into Classic Batter Bowl and mash lightly. Finely chop red pepper and spring onions on Cutting Board using Santoku Knife. Finely chop chilli using Food Chopper. Add red pepper, spring onions, chilli, pressed garlic, egg, mayonnaise, hot chilli sauce, if using, and remaining breadcrumbs to batter bowl; mix well using Small Mix ‘N Scraper®. Season to taste, if desired.

3. Using Medium Scoop, place 1 scoop of the crab mixture into breadcrumb mixture; flatten slightly to form a round pattie and coat both sides with breadcrumbs. Shake off excess breadcrumbs. Repeat with remaining crab mixture to make a total of 18 cakes; discard any leftover breadcrumbs. Arrange crab cakes on Rectangle Stone; lightly spray or brush with sunflower oil.

4. Bake about 20 minutes or until cooked and lightly browned all over. Remove to Simple Additions® Medium Square or Rectangle Platter using Mini-Serving Spatula; serve immediately with coriander dressing (give dressing a quick whisk just before serving).

Yield: Serves 18

Per serving: (per serving) Energy 393kJ/95kcal; Protein 3.9g; Carbohydrate 3.1g; Fat 7.5g; Saturated Fat 1.2g; Fibre 0.1g; Salt 0.4g
© The Pampered Chef—United Kingdom, Ltd.


1 Comment

Filed under Batter Bowl, Citrus Press, Food Chopper, Garlic Press, Medium Round Stone

One response to “Crab Cakes and Coriander Dressing

  1. Reblogged this on Susie's Recipes and commented:

    We made these last night using salmon instead of crab and they were divine. Even those who didn’t like fish tried them and liked them?!

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