Crab cakes with glazed peaches
( SERVES 2 )
Have canola oil to spray the cakes with. Garnish with herbs and flowers.
|170 g||Crab meat, drained|
|2 Tbsp||Red capsicums, finely diced|
|2 Tbsp||Basil, sliced|
|1 Tbsp||Panko breadcrumbs|
|2 Tbsp||Chillies, finely diced|
|1 tsp||Dijon mustard|
|½ cup||Panko breadcrumbs|
Discard any crab shell. Place the crab in a bowl and combine with the remaining ingredients for the cakes. Using a mould form into 2 crab cakes about 7cm in diameter Spray with canola oil and dust in the panko crumbs. Chill for at least 30 minutes
Slice the peaches. Sizzle in the butter in a small pan. Add the lemon juice and maple syrup and reduce, until sticky.
Preheat the oven to 180°C fan bake.
Place the crab cakes in a lightly oiled oven pan. Bake for 15 minutes or until golden and hot.
Great stacked on a small round of cooked sushi rice with the glazed peaches on the side.
See more of Jan's Valentine's Day recipes