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Paddle crab (also known as swimmer crab) are found in the waters around NZ, Australia and the Pacific Islands. For best flavor and sustainability, use locally caught crustaceans, or if not available use the freshest locally caught firm fish such as ling cod, halibut or scallops. These easy to prepare dairy free small bite crabcakes are perfect for parties, served with Vanilla-Grapefruit Remoulade and a glass of champagne.
250g/ 1 pound crabmeat, cleaned, picked and squeezed dry
3 large eggs
115g/ 1/2 cup mayonnaise
1 teaspoon vanilla paste
1 teaspoon Dijon mustard
1 teaspoon Pimenton*
1 tablespoon Worcestershire sauce
1 teaspoon Tabasco sauce
1 half grapefruit, zest and juice (use other half for the sauce)
1/2 cup red onion, minced
1/4 cup capsicum (red bell pepper), minced
4 tablespoons/ 1/4 cup parsley, minced
1 1/2 cups Panko Japanese dry breadcrumbs (you can also use gluten free rice crumbs)
Sea salt and pepper to taste
Grapeseed or canola oil for frying
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METHOD:
1. In a small bowl, combine crabmeat, grapefruit juice and zest and mix well.
2. In a medium sized bowl, add remaining ingredients, (except breadcrumbs) and mix well. Gently fold seafood into egg mixture, then fold in breadcrumbs. Pat into small 60g/2 ounce patties and place each on plastic or parchment covered plate. Chill for 1 hour.
3. Heat skillet to medium heat and flick a little water from your fingers into the skillet-if it sizzles the pan is ready. Add the crabcakes to the pan, a few at a time being careful not to overcrowd the pan. Cook approximately 3 minutes on each side and immediately drain on kitchen roll (paper towels).
4. Serve immediately with Vanilla-Grapefruit Remoulade
Natasha MacAller
DancingChef LTD
February 27, 2010
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