This recipe works best with fresh lump crab meat. Potatoes can be added to make a more compact crab cake.
Ingredients : serves 4
250 g lump crab meat
1 tbsp finely chopped coriander
1 tbsp finely chopped spring onions
1/2 tsp cayenne pepper
100 g chopped red bell pepper
1/2 tsp black pepper
1/2 tsp salt
1/4 tsp creole or cajun seasoning
50 g Panko bread crumbs
Juice from 1/2 lime
1 egg beaten
Finely ground bread crumbs for rolling crab cakes
Ravigote Sauce: Ingredients
1tsp lemon juice
1/2 cup mayonnaise
1/4 tsp dry mustard
1/2 small red bell pepper finely chopped
1/2 tbsp parsley finely chopped
1 tsp horseradish
1/2 tsp dijon mustard
1/2 tsp tabasco sauce
salt and pepper to taste
Combine crab with all of the above ingredients. Roll into appetiser size balls or make into patties for crab cakes. Roll the balls and crab cakes in the finely ground bread crumbs to gently coat.
Fry in medium heat for 3-4 minutes or bake at 180 degrees for 15 minutes.
To make ravigote sauce, whisk together lemon juice, mayonnaise and dry mustard. Add remaining ingredients and whisk together. Season to taste.
Crab balls can be served on their own as an appetiser. Serve the crab cakes with ravigote sauce