Crab dish gives a taste of America
THIS week's recipe comes from David Gillott of Four Gables Food Academy, Ashtead Woods Road, Ashtead.
Serves 6 – Preparation time 20 minutes – Cooking time 10 minutes
2 tbsp butter
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2 tbsp diced red pepper
4 tbsp finely chopped spring onion
2 tbsp finely chopped celery
200g (7oz) fresh hake (boned and skinned)
450g (16oz) fresh or frozen crabmeat
1 tbsp chopped parsley
1 tbsp chopped fresh basil
1 tbsp Dijon mustard
200g (7oz) fresh breadcrumbs
freshly ground pepper
1 tbsp vegetable oil
Melt one tablespoon of the butter in a small saucepan add the pepper, spring onion and celery. Cook on a low heat until soft, which takes about five minutes. Allow to cool and then place in a bowl.
Process the fresh fish in a food processor to make a rough purée.
Blend the crabmeat, egg, herbs, mustard and 100g of the breadcrumbs. Taste for seasoning and add salt and pepper if necessary.
Roll the crabmeat mixture into balls just a little larger than a golf ball and dip in the remaining breadcrumbs.
Finally form the balls into little cakes by pressing them down lightly. Melt one tablespoon of the butter in a large frying pan with the vegetable oil.
Sauté the crab cakes over a moderate heat until nicely golden and heated right through. This will take about 3-4 minutes on each side, depending on thickness.