Top Blog Recipes

19 Feb 2017

THAI LEMONGRASS SWEET POTATO CRAB CAKE

These are the Best Crab Cakes EVER!!!  Bursting full of fresh vibrant zingy flavours that have you going back for just another bite, then again and again!  My gorgeous son Oscar (Oscars Awesome Recipes blogspot) created this recipe and it is a firm winner dinner now in our home, served on a bed of herby coriander green salad with homemade lemon and dill mayonnaise.

Prep time 10 minutes / Cooking time 20 minutes / Total time 30 minutes


Ingredients
(makes 4-6)

300g white crab meat
1 tsp olive oil and butter
1 shallot finely diced
1 clove garlic finely diced
1/2 stalk lemongrass finely chopped
1 red chilli finely diced
1 tbsp fresh dill chopped
2 tbsp fresh coriander chopped
1 cup fresh breadcrumbs
1 beaten egg
1/2 tsp sea salt and black pepper
1/2 tsp white pepper
1 lime zested
1 lemon juiced
2 large white potatoes peel diced for mash
1 large sweet potato peeled diced for mash
1 glug olive oil
20g butter
4 portions herby coriander leafy green salad to serve

Lemon  Dill Mayonnaise
2 egg yolks
300-500ml cold pressed olive oil
1 tsp white wine vinegar
1 tsp Dijon mustard
1/2 juice lemon
1 good pinch sea salt
1 diced cornichon
1 tbsp fresh dill chopped

To Make Mayonnaise
Mayonnaise is really quick and simple to make this will on take you a couple of minutes to do by hand, in a large bowl place the egg yolks and white wine vinegar, take your whisk and the olive oil and start to add a drop at a time whisking in all the time, keep going and once you can see the emulsification change in the egg yolk you can add the oil in much larger quantities whisking all the time, stop adding oil when you have a lovely glossy thick mayonnaise.  Season with the Dijon, sea salt, dill and cornichon, stir in and taste, adjust seasoning if needed to your tastes by adding more lemon or mustard or salt etc.  Will keep for up to a week in a air tight jar in the fridge.

First ...
Bring a pan of water up to a rolling simmer, season with some salt and then add all the potatoes and boil until fork tender, drain, mash and season with a little sea salt and white pepper, leave to one side.

While the potatoes are cooking...
Heat your skillet to a medium hot heat and add the tsp of olive oil and tsp of butter then add the shallot and garlic, fry for 5 minutes just softening,  take off the heat and place in a large bowl, next add your crab meat, lemongrass, chilli, dill, coriander, breadcrumbs, lime zest, half the lemon juice, egg, salt and black pepper and combine.  

Once your mashed potatoes are ready add to the mix and combine well, you want the mixture to be fairly soft and tacky.

Form in to cakes, the size is entirely up to you, I like one large one as a serving but you could do two or three smaller crab cakes per portion.

Cooking The Crab Cakes
Heat a skillet to medium hot add the butter and olive oil and then the crab cakes, cook for approx 3-4 minutes on each side so that they are nice and hot and golden brown on each side.  That's it...
Serve on a bed of herby coriander salad with your homemade lemon and dill mayonnaise.


No comments:

Post a Comment