1 Combine crab meat, ginger, onion, breadcrumbs, herbs, 1 tablespoon of olive oil, salt, freshly ground black pepper and lemon juice to taste. Spoon out 1 tablespoon of the mixture and shape the mixture into small balls, then flatten into discs.
2 Place the flour into a medium bowl and season with a little extra salt and pepper. Coat crab cakes in the flour mixture, shaking away any excess.
3 Heat remaining olive oil in a non-stick frying pan. Shallow-fry cakes, in batches, until golden brown (approximately 4 minutes), then flip over and cook on the other side for a further 3 minutes. Remove from the pan and drain on paper towel. Keep warm while frying the next batch.
4 Serve crab cakes warm with lemon wedges and Verjuice mayonnaise.
You’ll need to make one batch Verjuice Mayonnaise
INGREDIENTS
250g green (raw) fresh blue swimmer crab meat
2.5cm piece fresh ginger peeled and grated finely
1/3 cup green onions (shallots) chopped finely
1/2 cup fresh breadcrumbs
1/2 cup coriander leaves roughly chopped
1/4 cup fresh basil leaves shredded finely
1/3 cup Extra Virgin Olive Oil
2 tspn sea salt flakes
1 tspn freshly cracked black pepper
1 tbspn lemon juice
1/3 cup unbleached plain flour
1 medium lemon cut into wedges, to serve
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