Crab Cakes with Chili Citrus Dressing | Club House for Chefs

Ingredients

Servings

Crab cakes | Serves 4
750 g Potatoes, cooked and mashed
750 g White crab meat
1 bunch Flat leaf parsley
425 ml Bread crumbs
2 each Eggs, for egg wash
1 pinch Seasoned flour
pinch Club House ® Sea Salt, French Mediterranean
1 pinch Club House ® Pepper, Black Whole
Dressing | Serves 4
2 ml Chopped chili in oil
15 ml Club House ® Cilantro Leaves
5 ml Soy sauce
2 each Lemons, zest and juice
2 each Limes, zest and juice
125 ml Olive oil

Procedure

Combine the potatoes crab meat and parsley with a little of the egg wash. Divide into 10 and shape. Pass through seasoned flour egg wash and bread crumb. Shallow fry or bake in the oven until golden brown.
Dressing:Whisk the dressing ingredients together.

Recipe type: Fish Seafood

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