Suitable as a side dish or a party snack (just make the patty smaller), these crispy crab cakes are perfect served with a slice of lemon and a fresh green apple salad. Perfect with steamed rice too.
Suitable as a side dish or a party snack (just make the patty smaller), these crispy crab cakes are perfect served with a slice of lemon and a fresh green apple salad. Perfect with steamed rice too.
To make apple salad, whisk vinegar, oil and mustard in a medium bowl until combined. Add apple, radish and coriander; toss gently to combine, season to taste.
Stir mayonnaise and rind in a medium bowl; stir in crab, potato and herbs, season. Shape mixture into 12 patties; dust patties in flour, dip in egg, then coat in breadcrumbs. Refrigerate, covered, 30 mins.
Heat ghee in a large frying pan; cook patties, in batches, until browned lightly on both sides, drain.
Serve crab cakes with apple salad and lemon wedges, if you like.
Photo: bauersyndication.com.au