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How to Cook |
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| 1.In a large mixing bowl, combine crab meat with saut閑d sweet corn. | | |
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| 2.Now, saut?onion, garlic, fennel, celery and carrot with oil. Add salt and pepper to taste. | | |
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| 3.In a mixing bowl, combine the sauce ingredients with a whisk. | | |
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| 4.Combine the saut閑d ingredients with the crabmeat and sweet corn mixture. Then add sauce mixture, breadcrumbs and eggs to help shape the crab cakes. | | |
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| 5.Then shape the crab cakes with your hands and pan-fry them till golden. | | | |
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Seafood | | |
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Crab Cake |
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| Ingredients: (serving size: 6-8) |
-canned crab claws 1
-Japanese sweet corn 2 pieces
-onion 1 piece, finely diced
-garlic 3 cloves
-fennel (small) 1 piece, finely diced
-celery 4 sticks, finely diced
-Japanese carrot 1 piece, peeled and finely diced
-extra virgin olive oil
-sea salt flakes to taste
-freshly grounded black pepper to taste
-egg 2
-breadcrumbs about 2/3 cup
Sauce:
-Japanese mayonnaise 3 tablespoons
-mustard 2 tablespoons
-fish sauce 2 tablespoons
-sea salt flakes to taste
-freshly grounded black pepper to taste
-fine brown sugar ?teaspoon
-crab roe 3 tablespoons |
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| Suggested shopping list: |
-Sweet Corn (Vaccum Pack) (Japan)
Item no: 060600048
-Blue Crab Meat (Indonesia)
Item no: 300208019
-Carrot (Japan)
Item no: 060200016
-Kewpie Mayonnaise (Japan)
Item no: 024200005 | | |
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Wine Pairing
Clos Du Val Chardonnay 2005, Nape Valley, California |
| Item no: 30020978 | | | | |
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