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Mini Crab Cakes With Coriander Paste


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Ingredients

20 portion(s)

Crab Cakes

  • 120 g bread, torn in pieces (approx 3 slices)
  • 80 g yellow peppers, cut in pieces
  • 10 g butter, diced
  • 40 g sping onions, cut in pieces
  • 1 egg, medium
  • 40 g sour cream
  • 1/2 tsp fine sea salt
  • 1/4 tsp ground black pepper
  • 2 tsp fresh thyme leaves
  • 300 g crabmeat, white (excess liquid squeezed out)

Coriander Paste

  • 15 g fresh coriander leaves
  • 15 g fresh mint leaves
  • 1 clove garlic
  • 1 fresh green chilli, deseeded
  • 1/2 avocado
  • 1 tbsp lemon juice
  • 1/2 tsp ground cumin
  • 1/4 tsp sugar
  • 1/4 tsp fine sea salt
  • 25 g coconut cream
  • 1 tbsp olive oil
  • 6
    25min
    Preparation 25min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    Appliance TM 5 image
    Recipe is created for
    TM 5
    Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe's preparation

    Crab Cakes
  1. Line a baking tray with baking paper.
  2. Place bread in mixing bowl and grind 5 sec/speed 8. Transfer to a bowl and set aside.
  3. Place yellow peppers in mixing bowl and chop 3 sec/speed 6. Strain through a sieve then transfer to a small bowl and set aside.
  4. Place butter and spring onions in mixing bowl then chop 5 sec/speed 6. Scrape down sides of mixing bowl with spatula. Sauté 3 min/100°C/speed 1. Transfer to bowl with peppers and set aside to cool.
  5. Place egg and sour cream in cooled mixing bowl then mix 5 sec/speed 3.
  6. Add reserved spring onion mixture, reserved breadcrumbs, salt, pepper, thyme and crab meat then mix 10 sec/speed 3. Scrape down sides of mixing bowl with spatula then mix again 3 sec/speed 4.
  7. Shape 1 Tbsp mixture into flat rounds, then place on lined tray and transfer to fridge for 30 minutes. Meanwhile, clean mixing bowl and make coriander paste.
  8. Coriander Paste
  9. Place coriander and mint leaves in mixing bowl then chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula.
  10. Add garlic, chilli, avocado, lemon juice, cumin, sugar, salt and coconut cream then blend 10 sec/speed 7. Transfer to a small bowl, cover with cling film and chill in fridge.
  11. Heat a non-stick frying pan with oil then fry crab cakes in batches over a medium heat for 2-3 minutes on each side. Serve warm with ½tsp coriander paste on each cake.
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Accessories you need

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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