Crab and Prawn Cakes with Tomato Remoulade

fish-cakes
Crab and Prawn Cake Ingredients:

  • 200 g Red mullet fillets
  • 500 g fresh crab meat chopped coarsely
  • 1 Egg White
  • 1 fresh red Thai Chilli quartered
  • 2cm piece fresh ginger (10g) grated
  • 500 G uncooked large King Prawns, shelled, chopped coarsely
  • ¼ cup plain flour
  1. Blend or process fish, crab egg white chili and ginger until mixture is smooth, Stir in prawn using hand.
  2. Shape ¼ cups of the mixture into cakes, Coat cakes in flour, shake off excess flour.
  3. Cook cakes on heated oiled Cobb Pan, uncovered, until cooked through.
  4. Cover with Tomato Remoulade (recipe below)

Tomato Remoulade Ingredients:

  • 1/c cup mayonnaise
  • 2 teaspoons finely grated lemon rind
  • 1 Tablespoon drained capers, rinsed, chopped coarsely
  • 2 drained anchovy fillets, chopped finely
  • 1 small tomato seeded and chopped finely
  • 2 tablespoons copped fresh parsley
  1. Combine all ingredients together and serve