Blue Swimmer Crab Cakes with Verjuice Mayonnaise

INGREDIENTS

  • 2.5cm piece fresh ginger
  • 1/2 cup Fresh Breadcrumbs
  • 1/2 cup Fresh Breadcrumbs
  • 1/2 cup coriander leaves
  • 1/4 cup fresh basil leaves
  • 2 tspn sea salt flakes
  • 1 tspn Freshly cracked black pepper
  • 1/3 cup Unbleached plain flour
  • 1 batch Verjuice Mayonnaise
  • 1 batch Verjuice Mayonnaise
Print Recipe

Combine crab meat, ginger, onion, breadcrumbs, herbs, 1 tablespoon of olive oil, salt, freshly ground black pepper and lemon juice to taste. Spoon out 1 tablespoon of the mixture and shape the mixture into small balls, then flatten into discs.

Place the flour into a medium bowl and season with a little extra salt and pepper. Coat crab cakes in the flour mixture, shaking away any excess.

Heat remaining olive oil in a non-stick frying pan. Shallow-fry cakes, in batches, until golden brown (approximately 4 minutes), then flip over and cook on the other side for a further 3 minutes. Remove from the pan and drain on paper towel. Keep warm while frying the next batch.

Serve crab cakes warm with lemon wedges and Verjuice mayonnaise.