Serves 4 – Recipe sourced from Stephanie Alexander – The Cooks Companion
"These crab cakes, based on a recipe from Paul Bertolli and Alice Water's Chez Panisse Cooking, are a very simple and popular way of using crab. If you don't have quite enough crab, make up the weight with some delicately flavoured fresh fish"
250g picked crab meat
1 tablespoon sour cream
1 tablespoon very finely chopped spring onions
1 tablespoon freshly chopped coriander elaves
1 teaspoon lemon or lime juice or a few drops of fish sauce
1/3 cup fresh breadcrumbs
½ cup clarified butter
Mix all ingredients other than breadcrumbs and clarified butter and tasted for seasoning. Form mixture into 4 cakes. Spread breadcrumbs on a plate and coat each cake generously. Refrigerate until needed.
Melt clarified butter in a frying pan. Fry cakes about 3 minutes a side and transfer to a heated platter lined with kitchen paper.
Offer a mayonnaise flavoured with chopped herbs, or a tomato or rred pepper sauce, and serve with lemon wedges. Enjoy with a glass of Pfeiffer The Carson Gewurztraminer.