Рецепт Crab Cakes With Coriander Cream And Salsa Cruda
by Global Cookbook

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	Порций: 6

Ингредиенты

425 gm Crab meat, brown and white mixed (2 or possibly 3 crabs should yield this or possibly just use white meat if you prefer)
115 gm Soft white breadcrumbs
2 tsp White wine vinegar, up to 3
2 Tbsp. Ripe tomato chutney
25 gm Softened butter
1 tsp Dry English mustard pwdr or possibly 1 rounded tsp French mustard
2 Tbsp. Coriander, freshly minced A dash of Tabasco or possibly a good healthy pinch of cayenne pepper Salt and freshly grnd black pepper
175 ml Bechamel sauce Extra virgin olive oil Seasoned flour
1 x Egg white, beaten White breadcrumbs

2 x Ripe tomatoes, minced
1 Tbsp. Minced onion
1 x Clove garlic, crushed
1/2 x Chilli, finely minced, up to 1
1 Tbsp. Freshly minced coriander, up to 2 Freshly squeezed lime juice Salt and freshly grnd black pepper Sugar
3 Tbsp. Coriander, freshly minced
175 ml Whipped cream Salt and freshly grnd black pepper
1 tsp Freshly squeezed lemon juice Coriander leaves

Mix all the ingredients for the crab cakes, except the extra virgin olive oil, in a bowl. Taste carefully and correct the seasoning - it should taste well seasoned and quite perky. Form the mix into 10-12 cakes. Coat first with seasoned flour, then egg and finally breadcrumbs. Put on to a baking tray lined with silicone paper. refrigeratetill hard,
Meanwhile make the coriander cream. Fold the minced coriander into the whipped cream, add in salt, freshly grnd pepper and sugar and the lemon juice. Taste and add in a little more seasoning if necessary.
To serve: heat good quality oil in a deep fryer or possibly in a frying pan.
Cook until the crab cakes are crisp and golden brown. Drain on kitchen paper and serve immediately on warm plates with a dollop of coriander cream and some salsa cruda on the side.
Salsa cruda: Mix all the ingredients together. Season with salt, pepper and sugar.