Crunchy Crab Cakes with wakame

This evening I will reveal my famous crunchy crab cakes recipe :-) My friends just love it!

The most important things about this cakes is that:

1. They are easy to make

2. Ready in no-time

3. Everybody loves it

WHAT DO YOU NEED?

Ingredients

For the crab cakes

• A can of crab meat

• 1 pangasius filet or another white, solid fish (to bind the mass)

• A handful of fresh coriander

• 1 red hot chilli pepper (without the seeds)

• 1 tablespoon fresh ginger

• 4 tablespoons self-rising flower

• 2 eggs

• Panko (japanese breadcrumbs)

• a cube of vegetable broth

• 1 small red onion

• 1 teaspoon fresh garlic

• 1 teaspoon curry powder

• 1 egg white

For the lemon mayonaise

• 4 dl sunflower oil (or another oil you like)

• 1 egg

• 1 tablespoon mustard

• 1 tablespoon vineagar

• 2 teaspoons water

• ½ package Knorr salad mix powder

• Juice of 1 lemon

• 1 teaspoon wasabi

• Some fresh, handtorn basil

For the Wakame Salad

• Wakame is a very healty seaweed that you can buy "ready to eat" in the supermarket, for example @ Delhaize.

HOW?

The Crunchy Crab Cakes

Preheat your oven up to 200 °C

Put all the ingredients in a bowl, and mix it all together with a mixer untill you have a smooth paste. If it is still too sticky you can add a little extra flour.

Take two spoons and make some nice "quenelles" with it. Coat the quenelles with the egg white and roll trough the panko breadcrubs.

Don't make them to big, because you will be surprised how "huge" they get in the oven, while they are rising ;-)

Place them in a buttered baking tray, drizzle them with some butter or oil and bake in the oven for 30 minutes at 200 °C.

The lemon Mayonnaise

Put all the ingredients together in a tall narrow beaker. That is very important if you want to succeed making fresh mayo ;-)

Place your mixer at the bottom of the beaker and start mixing. Stay long enough at the bottom

so that the egg can mix well with the oil.... otherwise it can curdle.

Come slowly upwards with your mixer untill you see that your perfect, homemade mayonaise has appeared, READY!

SERVING TIP:

Place the wakame at the bottom of the plate, put the crunchy crab cake on top and finish with the lemon mayonaise and add a few drops of olive oil.

APERO TIP:

You can also use the crab cakes as an apetizer... just make them smaller en combine with some with a dipping sauce of your choice. For example, a curry sauce with coconut milk. Delicious!

Have a nice diner and C U back saterday for some new "beauty stuff" to discover!

x Marie

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