Ingredients
90 gm pasteurized Blue Swimming crab meat
2 gm fresh lemon zest
5 gm ginger, finely chopped
5 gm banana Shallot, finely chopped
5 gm celery, finely chopped
4 gm fresh coriander, finely chopped
¼ egg for binding
2 ml Worcester sauce
5 gm Dijon mustard
13 gm mayonnaise
1 gm mild red chilly, fresh finely chopped
5 ml lemon juice, for crab cake and sauce
2 gm garlic, finely chopped for sauce
10 ml rapeseed oil
10 gm mix baby greens
½ lemon, for plate
15 gm Greek yoghurt
1 date, sliced for side salad
3 pecan nuts, toasted for side salad
Preparation
Sauté celery, shallots and chilly in rapeseed oil. Let it cool.
Make a mixture of mayonnaise, using ¼ of the Dijon mustard, egg and Worcester sauce.
Gently fold the above mixture with crab meat, mayo mixture, lemon zest, coriander, and ginger juice. Make cakes of this mixture by packing it lightly using fingers and palms and ensuring it is not tight.
Sear the crab cake till golden brown in colour on both the sides or for a minute each and finish in the oven for four minutes at 180 degree C.
Serve with greens – rocket leaves (arugula), beetroot leaves and pea shoots, and date and pecan nuts seasoning.
Also serve with half a lemon and the Dijon mustard-yogurt sauce (For the sauce; sauté the garlic, let it cool and mix with whisked yogurt, remaining half of the Dijon mustard, coriander, mayonnaise and lemon juice, check for seasoning).
Method:
Heat the oil and add mustard seeds till it crackles followed by garlic, curry leafs & a pinch of turmeric.
Add prawns and cook till almost done (5 minutes or so).
Season (salt and lemon juice) & add the chilly. Cook till prawns are done (make sure they do not get- dried/ brown/over cooked/burnt/tough).
Place on the plate as shown in the picture.
Serve salad/bread as an option