MENU

Deep Fried Crab Cake With Green Onion Risotto And Chilli Sa Recipe

Touch Hearts to Rate
0 votes | 1754 views
Servings: 4

Ingredients

Cost per serving $2.87 view details
  • 300 ml Whiting fillet
  • 2 x Large eggs Salt and grnd white pepper
  • 1 x Red chilli, seeded and finely minced
  • 1/2 tsp Grnd coriander
  • 1/2 tsp Grnd ginger A little finely grated lime zest
  • 1 x Shallot, finely minced
  • 85 ml Double cream
  • 100 gm White crab meat Plain flour and dry breadcrumbs for coating
  • 1 Tbsp. Extra virgin olive oil
  • 2 x Shallots, finely minced
  • 1 x Clove garlic, finely minced
  • 1/2 tsp Fresh thyme, minced
  • 200 gm Risotto rice
  • 400 ml Warm vegetable stock
  • 2 Tbsp. Double cream
  • 100 gm Mascarpone
  • 4 x Spring onions, minced
  • 75 gm Parmesan, grated
  • 200 gm Plum tomatoes, skinned, seeded and minced
  • 3 x Shallots, finely minced
  • 1 x Red chilli, seeded and finely minced
  • 1 x Clove garlic, crushed
  • 4 tsp Mustard vinaigrette Vegetable oil for deep-frying
  • 4 Tbsp. Chilli oil Chervil sprigs, to garnish

Directions

  1. For crab cakes, liquidize whiting with 1 egg till smooth. Add in salt, pepper, chilli, coriander, ginger, lime zest and shallot, then mix in the cream and the crab meat.
  2. Divide into four and shape into rounds. Refrigeratetill hard.
  3. Roll in flour, brush with the remaining egg, beaten and coat in bread crumbs. Coat again with flour, egg and crumbs, then refrigeratecrab cakes till ready to cook.
  4. For risotto, heat the oil in a frying pan and fry the shallots, garlic and thyme till soft. Add in the rice and cook for 2-3 min, then pour on the warm stock. Simmer for 10-15 min, stirring frequently, till the rice is tender but still has a little bite.
  5. When ready to serve, stir in the cream and reheat. Add in mascarpone, spring onion and parmesan and check the seasoning.
  6. For the salsa, mix all the ingredients together and chill.
  7. To serve, deep fry the crab cakes in warm oil till golden brown. Drain on kitchen paper. Spoon warm risotto in the centre of four serving dishes and place a crab cake on top of each. Spoon a little salsa on each crab cake and drizzle the chilli oil around the risotto. Garnish with chervil sprigs.
How good does this recipe look to you?
Touch Hearts to Rate

Add Recipe to

Add the recipe to which day?
« Today - Apr 03 »
Today - Apr 03
April 4 - 10
April 11 - 17
April 18 - 24
Please select a day
or Cancel
Loading... Adding to Planner

Nutrition Facts

Amount Per Serving %DV
Serving Size 353g
Recipe makes 4 servings
Calories 366  
Calories from Fat 212 58%
Total Fat 23.89g 30%
Saturated Fat 12.14g 49%
Trans Fat 0.0g  
Cholesterol 132mg 44%
Sodium 933mg 39%
Potassium 582mg 17%
Total Carbs 9.08g 2%
Dietary Fiber 1.3g 4%
Sugars 4.23g 3%
Protein 28.96g 46%

Languages

Leave a review or comment