AWESOME THAI LEMONGRASS AND CHILLI SWEET POTATO CRAB CAKES

These are brilliant, I changed the recipe half way through and what a Winner Dinner, I was making a lemon and dill sweet potato crab cake, but mum was in the kitchen making dad some red Thai curry paste, Mum needs dads muscles for the 15 minutes of pounding the spices together!!!

So I took some lemongrass, chilli,  lime zest and fresh coriander and added it to my crab cake mix and this mum says is the Best Ever Crab Cake...

I served the crab cakes with a home made cornichon and dill lemon mayonnaise, on a bed of rocket and coriander salad with cornichons and a belly of lime.

Prep time 10 minutes /  Cooking time 20 minutes including making the mash

Ingredients

(made 4 large crab cakes)

Crab Cakes

1 whole crab or 300g fresh white crab meat

1 egg beaten

1 lrg handful fresh breadcrumbs

2 sweet potatoes, boiled and mashed

1/2 stick lemongrass bashed and finely minced

1 red chilli finely minced

2 glugs olive oil

1 clove garlic finely minced

1 shallot finely minced

1/2 lemon juiced

1/2 lime zested

good pinch sea salt and white pepper

The Mayo

1 egg yolk

300ml olive oil

1 tsp white wine vinegar

1/2 tsp Dijon mustard

1 cornichon finely finely minced

2 sprigs of dill chopped

1/2 juice of a lemon

good pinch sea salt and white pepper

First I got mum to heat a glug of olive oil in a pan and soften the onions and garlic, meanwhile I placed all the other crab cake ingredients in a large bowl and mixed together, seasoned with some sea salt and white pepper then added in the softened onions and garlic and mixed some more.

The mixture should be quite moist and just sticking together, form four large patties.  Heat the other glug of oil in a frying pan or skillet and when medium hot add your crab cakes, fry for approx 3 minutes on each side until golden, the mixture is already cooked so you just want to heat them so that the cakes are piping hot in the middle,

To make the mayonnaise this is something I do every week for my family and I am rather good with the whisk, place the egg yolk in a large bowl with the white wine vinegar, start to whisk and slowly drizzle in the oil, very slowly at first, one the egg yolk has started to combine with the oil you can add the oil a little faster until you have a lovely thick mayonnaise, this takes me around 1-2 minutes, then add the mustard, sea salt, white pepper, lemon juice, cornichon and dill and taste, season some more if needed.  Serve drizzled over your crab cakes on a bed of herby salad.