Tuesday, February 23, 2010

Crab Cakes

My mother gave us a snow crab. Merci mamie!
After much love and hard work (30 minutes of it!) I managed to get all the meat out. I have much admiration for people who spend hours in a day doing this...

Crab cakes are so delicate in taste, and they become addictive. I did very tiny bites and we ate them all, slowly, as a conscious decision to savour fully and make the moment last. With this we had a very lemony caesar with pork belly.

Teeny Tiny Crab Cakes
makes about 15

1 snow crab, meat well pressed down to remove all water
1/3 yellow pepper, finely diced
1 tsp sambal
1 tsp chives, chopped finely
Juice of half a lime
1 small bunch of cilantro, chopped
1 egg white (do a ceasar dressing with the yolk!)
1/3 cup panko

Mix all ingredients together and shape little cakes. Fry on both sides until golden crispy.

Ours were accompanied with avocado puree (avocado, lime juice, salt) and spicy mayo (mayo, siracha, lime juice, salt)

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