Deep-fried crab cake with green onion risotto and chilli sa

4 servings

Ingredients

Quantity Ingredient
300 millilitres Whiting fillet
2 Eggs
Salt and ground white pepper
1 Red chilli; seeded and finely
; chopped
½ teaspoon Ground coriander
½ teaspoon Ground ginger
A little finely grated lime zest
1 Shallot; finely chopped
85 millilitres Double cream
100 grams White crab meat
Plain flour and dry breadcrumbs for
; coating
1 tablespoon Olive oil
2 Shallots; finely chopped
1 Clove garlic; finely chopped
½ teaspoon Fresh thyme; chopped
200 grams Risotto rice
400 millilitres Hot vegetable stock
2 tablespoons Double cream
100 grams Mascarpone
4 Spring onions; chopped
75 grams Parmesan; grated
200 grams Plum tomatoes; skinned, seeded and
; chopped
3 Shallots; finely chopped
1 Red chilli; seeded and finely
; chopped
1 Clove garlic; crushed
4 teaspoons Mustard vinaigrette
Vegetable oil for deep-frying
4 tablespoons Chilli oil
Chervil sprigs; to garnish

Directions

CRAB CAKES

RISOTTO

SALSA

OTHER INGREDIENTS

For crab cakes, liquidize whiting with 1 egg until smooth. Add salt, pepper, chilli, coriander, ginger, lime zest and shallot, then fold in the cream and the crab meat.

Divide into four and shape into rounds. Chill until firm.

Roll in flour, brush with the remaining egg, beaten and coat in bread crumbs. Coat again with flour, egg and crumbs, then chill crab cakes until ready to cook.

For risotto, heat the oil in a frying pan and fry the shallots, garlic and thyme until soft. Add the rice and cook for 2-3 minutes, then pour on the hot stock. Simmer for 10-15 minutes, stirring frequently, until the rice is tender but still has a little bite.

When ready to serve, stir in the cream and reheat. Add mascarpone, spring onion and parmesan and check the seasoning.

For the salsa, mix all the ingredients together and chill.

To serve, deep fry the crab cakes in hot oil until golden. Drain on kitchen paper. Spoon hot 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.

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Carlton Food Network

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