We had so much fun during my birthday cook-off at Luscious Affairs I wanted to share one of my favourite recipes from the night. These tasty little crab cakes were actually served up as a side to a snapper fillet but they would work equally well as an entrée or even as finger food at a cocktail party.
Enjoy! Dx
Ingredients:
500g potato, mashed
500g white fish, salted
1kg spanner crab meat
2 cloves garlic, crushed
Zest of 3 lemons
2 birds eye chilies (the fiery little red ones), chopped
1 bunch parsley, chopped
Japanese breadcrumbs (a flakey breadcrumb available in Japanese grocery stores)
3 eggs and 3 extra egg yolks
½ litre 'aromatic' milk - infused with bay leaf, thyme, garlic and a small mirepoix (dice of celery, carrot and onion – about enough to fit into the palm of your hand)
Flour for crumbing
Method:
Salt the fish for 15 minutes, covering each side, then rinse off with cold water.
Bring the milk and aromatics to the boil, then switch off the heat.
Place the fish in the milk until it is just cooked through.
In the meantime, prepare 500g of mashed potato.
Once the fish has cooked slightly, flake the meat and add the crushed garlic.
Combine the fish and garlic with the mash and fold in the three eggs, crabmeat, lemon zest, chilies and parsley.
Season with salt and pepper.
Mould the mixture into croquette shapes (little torpedoes).
Dip each croquette into the flour, then the egg yolks then into the Japanese breadcrumbs, covering thoroughly.
Shallow pan fry croquettes until the crumb coating is a deep golden brown.