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6. Serve on a bed of fresh wild rocket, sprinkle with shaved parmesan cheese, then drizzle with balsamic glaze. Movin’ ... lifestyle 3. Add your dry crab meat and egg to the mixture in a food processor and blend for a few seconds. Then remove the mixture and place into a bowl with egg, freshly chopped chillis, coriander and freshly squeezed lemon. 5. Pan fry the shaped mixture in olive oil on both sides for 2–4 minutes, or until golden brown. 44 July–August 2009 | Issue 3TRANSCRIPT
Movin'... in the kitchen
Movin’... lifestyle
44 July–August 2009 | Issue 3
1. Squeeze all of the water out of your crab meat. If you can buy blue swimming crab meat in tubs from the supermarket, this will give you an enhanced flavour and texture.
2. Chop all of your boneless fish fillets into chunks. Add prawns with fresh garlic, salt, black pepper and Reggae Reggae sauce. Blend for a few seconds until you form a rough paste.
3. Add your dry crab meat and egg to the mixture in a food processor and blend for a few seconds. Then remove the mixture and place into a bowl with egg, freshly chopped chillis, coriander and freshly squeezed lemon.
4. Now the fun bit! Pat the mixture in the palm of your hands and shape into small fishcake-sized portions. If they’re a bit sticky, just coat in a little seasoned flour to shape better. Ideally, you’re trying to make 8 x 8cm (3 inch) bites. When shaped, brush with olive oil.
5. Pan fry the shaped mixture in olive oil on both sides for 2–4 minutes, or until golden brown.
6. Serve on a bed of fresh wild rocket, sprinkle with shaved parmesan cheese, then drizzle with balsamic glaze.
Crazy Crab & Prawn Bites
350gm/12oz white • crab meat
150gm/5oz white skinless • & boneless fish fillet - i .e . cod or haddock
150gm/5oz cooked peeled • prawns
3 cloves of chopped fresh • garlic
2 tbsps of • Reggae Reggae sauce
1 medium egg, beaten• 1 fresh , chopped red or •
green chilli4 spring onions• 1 squeezed fresh lemon• 3 tbsps chopped coriander• 1 bag of wild rocket• 1 tub of shaved parmesan• Balsamic glaze•
For lovers of fish dishes, our resident chef, Ian Robinson, from The Crazy Catering Company, brings you his Crazy Crab and Prawn Bites recipe. It’s full of fresh flavours, with zesty lemon and a fresh aroma of coriander, combined with crab meat and spicy prawns. Serve it on a refreshing bed of wild rock-et and shaved parmesan cheese, and why not top it off with a balsamic glaze to give it that extra kick!
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Look out for more recipes from The Crazy Catering Company coming next issue!
Did you have a go at this recipe? Why not send a photo to us at [email protected]