Ian Lai
urban agriculture consulting
 
                   
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Crab Cakes

  • 100g crabmeat
  • 25g chopped salmon
  • ½ shallot finely chopped
  • 1 clove garlic finely chopped
  • ¼ rib celery brunoise
  • 1 teaspoon Dijon mustard
  • 2 tablespoons mayo
  • 1 egg yolk
  • 1 tablespoon chopped cilantro
  • 1 teaspoon jalepeno pepper brunoise
  • 1 teaspoon red pepper brunoise

 

 

Combine all ingredients in a mixing bowl and form into patties

Dip formed crab cakes into egg wash and roll in panko crumbs

Bake in 375C oven for 15 minutes

Serve with crème fraiche and chile oil

 

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