Name: Crab and prawn cakes with tomato remoulade
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 200 gram firm white fish fillets; 500 gram fresh crab meat, chopped coarsely; 1 egg white; 1 red thai chilli, quartered; 2 centimetre piece fresh ginger, grated; 500 gram uncooked king prawns, peeled and deveined, chopped coarsely; 1/4 cup plain flour; Tomato remoulade; 1/2 cup mayonnaise; 2 teaspoon finely grated lemon peel; 1 1/2 tablespoon drained capers, rinsed, chopped coarsely; 2 drained anchovy fillets, chopped finely; 1 red thai chilli, seeded, chopped finely; 1 tomato, seeded, chopped finely; 3 tablespoon finely chopped fresh flat-leaf parsley; Ribbon salad; 2 lebanese cucumbers; 3 carrots; 3 green onions, sliced thickly; 1 1/2 lemon juice; 1 1/2 tablespoon olive oil

Crab and prawn cakes with tomato remoulade

Spicy American-style crab and prawn cakes, served with ribbon salad and a spicy tomato remoulade, make a great cocktail food platter.

crab and shrimp cakes with tomato remoulade

Ingredients

200 gram firm white fish fillets

500 gram fresh crab meat, chopped coarsely

1 egg white

1 red thai chilli, quartered

2 centimetre piece fresh ginger, grated

500 gram uncooked king prawns, peeled and deveined, chopped coarsely

1/4 cup plain flour

Tomato remoulade

1/2 cup mayonnaise

2 teaspoon finely grated lemon peel

1 1/2 tablespoon drained capers, rinsed, chopped coarsely

2 drained anchovy fillets, chopped finely

1 red thai chilli, seeded, chopped finely

1 tomato, seeded, chopped finely

3 tablespoon finely chopped fresh flat-leaf parsley

Ribbon salad

2 lebanese cucumbers

3 carrots

3 green onions, sliced thickly

1 1/2 lemon juice

1 1/2 tablespoon olive oil

Method

1.Blend or process fish, crab, egg white, chilli and ginger until mixture is smooth. Stir in prawns; using floured hands, shape ¼-cups of the mixture into cakes. Coat in flour; shake off excess flour.

2.Combine all tomato remoulade ingredients in small bowl.

3.Make ribbon salad. Using vegetable peeler, slice cucumbers and carrots into ribbons. Place in large bowl with scallions, juice and oil; toss gently to combine.

4.Cook cakes on heated oiled skillet or in a frying pan, uncovered, until cooked through. Serve with remoulade and salad.

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