Ingredients
For the Crab patties:
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Potatoes 400 g
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Spring onions 100 g
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Chives 30 g
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Lemon 2 pc
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Crab meat 1 kg
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Plain flour 150 g
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Egg 150 g
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Water 150 ml
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Panko Breadcrumbs 200 g
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Seasoning (salt+pepper) 4 g
For the white crab and cucumber
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Flat leaf Parsley 20 g
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Vegetable oil 5 ml
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Seasoning (salt+pepper) 0.5 g
To cook and serve:
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Brioche Bun 10 pc
Preparation
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For the Crab patties:
- Wash and peel the potatoes. Cut, boil in pan and mash.
- Pick through the crab meat, ensuring there is no shell and keeping the brown and white flesh separate.
- Add the mash potato to the brown crab meat, fold in finely chopped chives,spring onion, KNORR professional ginger puree with zest of the lemons.
- Divide and shape into 10 patties.
- Dust with plain flour.
- Dip in slurry of egg and water.
- Dust in seasoned panko breadcrumbs.
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For the white crab and cucumber
- Peel the cucumber into ribbons, oil and season.
- Mix the picked white crab meat with HELLMANN's real mayonnaise, finely chopped, flat leaf parsley and juice of lemons. Season to taste.
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To cook and serve:
- Deep fry the crab cakes in vegetable oil at 170c tillpiping hot.
- Slice and toast the brioche rolls.
- Spread mayonnaise over the bottom bun.
- Top with Crab pattie, White crab meat and cucumber ribbons.
- Top with Brioche bun lid.
