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For the Crab patties:

For the white crab and cucumber

To cook and serve:

  1. 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.
  2. 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.
  3. 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.