ingredients
serves: 4
2 slices dry bread, about 4 4 1/2 ounce altogether
1/2 cup milk
7 ounce fresh crab meat
7 ounce peeled, cooked shrimps
2 large eggs
2 teaspoons Dijon mustard
1 tablespoon Worcestershire sauce
1/2 cup ground almonds
A large pinch of cayenne pepper
1 tablespoon thick mayonnaise
A handful of fresh parsley
for the coating:
1/2 cup All purpose flour
1 1/2 cups dried breadcrumbs
Sunflower oil for frying
method
1. Soak both slices of bread in the milk for 5 minutes. Flake the crab meat, put it into a bowl, chop the shrimps and add them to the crab.
2. Separate the eggs and set the whites aside. Add the yolks, mustard, Worcestershire sauce, almonds, cayenne and mayonnaise to the crab. Rinse, dry and chop enough parsley to give a tablespoon and add it to the bowl.
3. Squeeze the bread dry, add it to the crab and stir until soft but not sloppy: add some breadcrumbs if the mixture is too moist.
4. To make the coating: put the flour onto one plate and the breadcrumbs onto another. Whisk a tablespoon of water into the egg whites. Divide the crab mixture into eight portions and shape them into cakes. Dip them into the flour, shake off the excess, then dip them into the egg whites, and coat with the breadcrumbs.
5. Heat 1/2 inch of oil in a large skillet over a fairly high heat. Fry the fish cakes for 2 - 3 minutes on each side until they are crisp and golden, then drain them on kitchen paper and serve two per person.
Serving suggestion Serve with lemon wedges, tartare or seafood sauce, lettuce and tomatoes, or a spicy salsa.
To make a heartier meal, use the seafood cakes and salad to fill burger buns.
