Crab Cakes
Serves 4 – Recipe sourced from Stephanie Alexander – The Cooks Companion
"These crab cakes, based on a recipe from Paul Bertolli and Alice Water's Chez Panisse Cooking, are a very simple and popular way of using crab. If you don't have quite enough crab, make up the weight with some delicately flavoured fresh fish"
Ingredients
250g picked crab meat
1 tablespoon sour cream
1 egg
1 tablespoon very finely chopped spring onions
1 tablespoon freshly chopped coriander elaves
1 teaspoon lemon or lime juice or a few drops of fish sauce
Salt
Tabasco
1/3 cup fresh breadcrumbs
½ cup clarified butter
Method
Mix all ingredients other than breadcrumbs and clarified butter and tasted for seasoning. Form mixture into 4 cakes. Spread breadcrumbs on a plate and coat each cake generously. Refrigerate until needed.
Melt clarified butter in a frying pan. Fry cakes about 3 minutes a side and transfer to a heated platter lined with kitchen paper.
Offer a mayonnaise flavoured with chopped herbs, or a tomato or rred pepper sauce, and serve with lemon wedges. Enjoy with a glass of Pfeiffer The Carson Gewurztraminer.
This email address is being protected from spambots. You need JavaScript enabled to view it. us with your favourite recipe matched to your favourite current release Pfeiffer wine and we can share it with everyone.
