Deep-fried crab cake with green onion risotto and chilli sa
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 300 | millilitres | Whiting fillet |
| 2 | Eggs | |
| Salt and ground white pepper | ||
| 1 | Red chilli; seeded and finely | |
| ; chopped | ||
| ½ | teaspoon | Ground coriander |
| ½ | teaspoon | Ground ginger |
| A little finely grated lime zest | ||
| 1 | Shallot; finely chopped | |
| 85 | millilitres | Double cream |
| 100 | grams | White crab meat |
| Plain flour and dry breadcrumbs for | ||
| ; coating | ||
| 1 | tablespoon | Olive oil |
| 2 | Shallots; finely chopped | |
| 1 | Clove garlic; finely chopped | |
| ½ | teaspoon | Fresh thyme; chopped |
| 200 | grams | Risotto rice |
| 400 | millilitres | Hot vegetable stock |
| 2 | tablespoons | Double cream |
| 100 | grams | Mascarpone |
| 4 | Spring onions; chopped | |
| 75 | grams | Parmesan; grated |
| 200 | grams | Plum tomatoes; skinned, seeded and |
| ; chopped | ||
| 3 | Shallots; finely chopped | |
| 1 | Red chilli; seeded and finely | |
| ; chopped | ||
| 1 | Clove garlic; crushed | |
| 4 | teaspoons | Mustard vinaigrette |
| Vegetable oil for deep-frying | ||
| 4 | tablespoons | Chilli oil |
| Chervil sprigs; to garnish | ||
Directions
CRAB CAKES
RISOTTO
SALSA
OTHER INGREDIENTS
For crab cakes, liquidize whiting with 1 egg until smooth. Add salt, pepper, chilli, coriander, ginger, lime zest and shallot, then fold in the cream and the crab meat.
Divide into four and shape into rounds. Chill until firm.
Roll in flour, brush with the remaining egg, beaten and coat in bread crumbs. Coat again with flour, egg and crumbs, then chill crab cakes until ready to cook.
For risotto, heat the oil in a frying pan and fry the shallots, garlic and thyme until soft. Add the rice and cook for 2-3 minutes, then pour on the hot stock. Simmer for 10-15 minutes, stirring frequently, until the rice is tender but still has a little bite.
When ready to serve, stir in the cream and reheat. Add mascarpone, spring onion and parmesan and check the seasoning.
For the salsa, mix all the ingredients together and chill.
To serve, deep fry the crab cakes in hot oil until golden. Drain on kitchen paper. Spoon hot risotto in the centre of four serving dishes and place a crab cake on top of each. Spoon a little salsa on each crab cake and drizzle the chilli oil around the risotto. Garnish with chervil sprigs.
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Carlton Food Network
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