Crab And Salmon Cake With Coriander And Lemon Dressing Recipe
Servings: 1
Ingredients
- 600 gm Salmon fillet, poached
- 500 gm Crab meat, (white, picked, flaked)
- 3 x Spring onions, finely minced
- 100 gm Mayonnaise
- 120 gm Breadcrumbs
- 1/2 x Lemon, juiced
- 1 tsp Tabasco sauce
- 3 tsp Baking pwdr
- 1 x Egg, beaten
- 250 ml Mayonnaise
- 1 x Lemon, juiced
- 1/2 x Lime, juiced Coriander, minced Extra virgin olive oil Seasoning
Directions
- Squeeze any excess moisture from the crab meat and drain the salmon.
- Mix all ingredients together except the Large eggs. Adjust the seasoning and fold in the beaten egg till the mix holds together.
- Press the mix into a cutter to create a small cake. Pan fry the cake on both sides till golden brown and thoroughly heated through. Serve warm with salad and garlic and lemon dressing.
- Coriander and lemon dressing: Mix the lemon juice and minced coriander with the mayonnaise, then season and dribble in extra virgin olive oil to taste.
Adding to Planner
