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Very simple
to make
Serves 2
MAIN
INGREDIENTS:
1 large dressed crab
100g smoked salmon (chopped)
I large tomato concasse
200g creamed potato
1 tsp chopped fresh dill
1 tsp chopped fresh parsley
Lemon
beurre blanc: 500 ml double cream
1 glass dry white wine
6 knobs of butter juice and zest of half a lemon
Coating:
fresh breadcrumbs
1 egg beaten with 250ml milk
dusting of flour.
Method:
Take a large bowl and add all the ingredients for the crab cakes.
Blend together with a fork, shape into four equal cakes and
chill in fridge for 10 minutes. Dust crab cakes with flour,
drop into the egg-wash and roll in the breadcrumbs. To cook,
heat oil and butter in a frying pan. Carefully place crab cakes
and cook for two minutes each side. Pop into a warm over for
anther 3-4 minutes to make sure they are fully heated.
Sauce:
To make lemon beurre blanc, heat a saucepan until very hot on
the stove and add white wine. Reduce by half, add cream and
bring to the boil. Reduce again, remove from heat and whisk
in the knobs of butter until melted and blended. Add zest and
juice of lemon. Keep warm.
To assemble:
Put crab cakes on a bed of salad leaves tossed in lemon vinaigrette
and pour over the lemon beurre blanc. Finish with diced tomato
and fresh dill.
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