Serves: 6
Ingredients
- 2 tbsp butter
- 2 red pepper, diced
- 4 spring onion, finely chopped
- 2 celery, finely chopped
- 200 g hake , boned and skinned
- 450 g crabmeat, fresh or frozen
- 1 egg
- parsley, chopped
- basil, chopped fresh
- 1 tbsp Dijon mustard
- 200 g breadcrumbs, fresh
- Salt
- Pepper
- 1 tbsp vegetable oil
Method
1. Melt one tablespoon of the butter in a small saucepan and sweat the pepper, spring onion and celery on a low heat until soft, which takes about five minutes. Allow to cool and then place in a bowl.
2. Process the fresh fish in a food processor to make a rough purée. Add the crabmeat, egg, herbs, mustard and 100g of the breadcrumbs. Taste for seasoning and add salt and pepper if necessary.
3. Roll the crabmeat mixture into balls just a little larger than a golf ball and dip in the remaining breadcrumbs.
4. Finally form the balls into little cakes by pressing them down lightly.
5. 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.
6. Melt one tablespoon of the butter in a small saucepan and sweat the pepper, spring onion and celery on a low heat until soft, which takes about five minutes. Allow to cool and then place in a bowl.
7. Process the fresh fish in a food processor to make a rough purée. Add the crabmeat, egg, herbs, mustard and 100g of the breadcrumbs. Taste for seasoning and add salt and pepper if necessary.
8. Roll the crabmeat mixture into balls just a little larger than a golf ball and dip in the remaining breadcrumbs.
9. Finally form the balls into little cakes by pressing them down lightly.
10. 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.
For more recipes by chef David Gillott, visit www.fourgablesfoodacademy.com
