Crab cakes with Courchamps sauce
This a flavour-packed recipe, with herby crab cakes beautifully complemented by an aniseed Courchamps sauce and fresh fennel salad. You will need a food processor and a mandolin to make this recipe.
Ingredients
- Egg1 ცალი
- Garlic3 კბილი
- White pepper1 ჩაის-კოვზი
- Cayenne pepper½ ჩაის-კოვზი
- Olive Oil30 ml
- Soy Sauce5 ml
- Liqueur (anise)30 ml
- Lemon juice15 ml
- Black Pepper1 ჩაის-კოვზი
Instructions
5 steps- 1
To make the crab cakes, whisk the ricotta with the egg in a bowl until smooth. Add the garlic and fold through the white crabmeat. Stir in the chives, Parmesan, lemon zest, peppers and ground fennel. Season with salt and stir in the soft breadcrumbs. Cover and chill in the fridge for at least an hour or overnight.
- 2
Shape the crab mixture into 4-6 small cakes and coat with the panko breadcrumbs. Heat the oil and butter in a frying pan over a medium heat. Cook the crab cakes for a few minutes on either side until golden brown, crisp and cooked through.
- 3
To make the Courchamps sauce, place all of the ingredients in a food processor and blend together until combined but not totally smooth. Season well with salt and pepper.
- 4
To make the salad, place all the ingredients in a bowl and toss with the oil and lemon juice. Season well with salt and pepper.
- 5
Serve the crab cakes with the Courchamps sauce and salad on the side.
Nutrition
1 serving ≈ 340 g
Nutrition values are estimates. - means data is unavailable.
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