These crab cakes are a very simple and popular way of using crab.
250 g picked crab meat
100 g firm-fleshed fish, cut into 1 cm dice
2 tablespoons Mayonnaise
1 tablespoon spring onion, finely chopped
1 tablespoon coriander leaves, freshly chopped
1 teaspoon lemon juice, or lime juice or a few drops of fish sauce
grated zest of ½ lime
⅓ cup fresh breadcrumbs
½ cup Clarified Butter (search for Butter in Basic info in the Cook’s Companion App)
To clarify butter, melt and simmer bitter until the solids fall to the bottom of the saucepan, then ladle the liquid butter through a damp muslin cloth into a bowl.
Mix all ingredients other than breadcrumbs and clarified butter, and taste for seasoning. Form mixture into 4 cakes. Spread breadcrumbs on a plate and coat each cake generously. Refrigerate until needed.
Melt clarified butter in a frying pan. Fry cakes for about 3 minutes a side and transfer to a heated platter lined with kitchen paper. Offer a mayonnaise flavoured with chopped herbs, or a tomato or red pepper sauce, and serve with lemon wedges.