Thursday, 20 February 2014

Crab and Goat Cheese Cakes with Harissa-Lemon Mayo


This is the first time I have made crab cakes, but they turned out so well I thought I'd share the recipe even though it is not really tested.  But crab cakes are not complicated and you can mix and match ingredients any way you want.  I was in the mood for a bit of goat cheese to go with the crab.  And again with the harissa!  It goes so well with seafood, so why not.  Here the harissa is mixed with mayo and lemon for a great sauce.

Serves 4 as an appetizer.

Ingredients:
7 oz cooked crab meat
2 Tbsp mayonnaise (I used low-fat)
1 egg
1 tsp dijon mustard
1/4 cup chopped flat-leaf parsley
2.5 oz goat cheese, softened
2 tsp harissa
1/2 cup panko for the cakes
1 cup panko for coating






Set oven to 450 degrees F.  Line a baking pan with parchment paper or a silicone baking mat.

Put the 1 cup of panko crumbs into a bowl.  Mix all other ingredients together.  Shape cakes about 2 inches in diameter.  Roll each crab cake in the panko crumbs to coat.




I sprayed the top of mine lightly with a spray cooking oil to help brown the top.  Bake about 15-20 minutes until golden brown.




 

Serve with harissa-lemon mayo (1/4 cup mayo, 1 tsp harissa and juice of 1/2 lemon).



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