Fish & Seafood Recipes from the 2009 Féile Bia na Mara
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Michael McNamara: Spiced Crab Fish Cakes with Avocado Cream, Cucumber Salad & Tomato Dressing
Makes two portions
Ingredients:
- 6oz/150g white crabmeat
- 3oz / 75g mashed potato
- Mixed spices
- Sea salt & black pepper
- 1 ripe avocado
- 1 cucumber
- 2 tbsp /30g crème fraiche
- Juice of ½ lemon
- 2 tomatoes, skinned and de-seeded
- 8oz / 200ml good olive oil
- 2oz / 50ml white wine vinegar
- Seasoned flour, egg wash and breadcrumbs
- Oil for frying
Method:
Season crabmeat and potato and add half the lemon juice along with some of the spices. Combine and make into 2 or 3 patties. Pass through flour, egg wash and breadcrumbs. Mix together tomatoes, olive oil and vinegar in a blender and set aside. Combine avocado, the remainder of the lemon juice and crème fraiche in the blender. Cut cucumber into thin strips. Cook crab cakes in pan or deep fat fryer. To serve, place cucumber on the base of a plate or bowl with tomato dressing on the sides. Place the crab cakes on top and finish with the avocado cream.
Tip: If making in advance, add extra lemon juice to the avocado, but don’t refrigerate. Just keep covered in a cool area.
