| For the Crab Cake |
| 1 tsp |
SCS Unsalted Butter |
| 1 |
Boiled Potato |
| 150g |
Crab Meat (Cooked) |
| 100g |
White Fish (Poached) |
| 1 tbsp |
Parsley |
| 1 tbsp |
Tarragon |
| 1 |
Shallot |
| 1 |
Small Clove of Garlic |
|
Squeeze of Lemon Juice |
| For the Dusting |
| 80g |
Bread Crumbs |
| 2 |
Eggs (Beaten) |
| 50g |
Sunshine Plain Flour |
| For the Orange Basil Dip |
| 113g |
SCS Cream Cheese |
| 1 tbsp |
Orange Juice |
| 1/8 tsp |
Salt |
| 1 tsp |
SIS Fine Grain White Sugar |
| 1clove |
Garlic (Minced) |
| 10g |
Chopped Fresh Basil |
| 110g |
Mayonnaise |
| Freshly Ground Black Pepper (To taste) |
| A Pinch of Salt |
|
|
| 1. |
Prepare the crab cake. |
| 2. |
Put all crab cake ingredients into a bowl and mix well. |
| 3. |
Form into patties and chill till they are firm. |
| 4. |
Standby the dusting ingredients bread crumbs, beaten eggs and plain flour (separately). |
| 5. |
Dust the patties in flour, dip into eggs, coat with bread crumbs and chill. |
| 6. |
In a pan, fry the crab cakes until golden brown and crispy. |
| 7. |
Make the orange basil dip. |
| 8. |
In a small bowl, whisk together all the Orange Basil Dip ingredients until well blended. |
| 9. |
Cover and chill for at least one hour. |
|
