Chef/Owner Drew Knoll - The Larder, Antigua PREPARATION TIME: 2 hrs. 15mins. including refrigeration time COOKING TIME: 20mins. SERVES: 4 Ingredients 4 tbsp mayonnaise 2 tbsp creole mustard
⁄2 tsp creole seasoning
1
⁄8 tsp freshly ground black pepper
1
1 tbsp fresh parsley, finely chopped 1 tbsp green onion, finely chopped 2 tsp red bell pepper, finely minced 1 lb (450 g) jumbo lump crab meat 1 ⁄4 cups (190 g) fresh fine breadcrumbs, (divided use) 1
Crab Cakes
with Mayonnaise and Creole Seasoning (Canapé)
with Mayonnaise and Creole Seasoning
Crab Cakes
Oil for frying
Method Paul Cluver Weisser Reisling
Combine the mayonnaise, mustard, parsley, green onion and seasoning ingredients and set aside. Drain the crab meat through a fine sieve, gently squeezing it to remove as
Region: South Africa
much liquid as possible. Put the crab meat in a bowl and with a spatula or wooden
Local Supplier: Quin
spoon, fold in the mayonnaise mixture and 1 cup of the breadcrumbs, just until blended.
Farara & Co. Ltd.
Shape into 8 crab cakes with a biscuit or cookie cutter 2 1⁄2 inches in diameter, pressing
Palate: A vibrant wine with the classic Riesling
lightly to firm up the crab cake. Press the crab cakes gently into the reserved 1⁄4 cup of
flavours of spice and
breadcrumbs. Cover and chill the crab cakes for 1 to 2 hours. Fry them over medium to
florals. The palate is lean,
high heat for 2 minutes each side. Remove from heat and drain on absorbent paper
elegant and refined with a lingering aftertaste
towels before serving.
due to the good acidity of the wine. Food Pairing: This wine can be enjoyed on release with slightly spicy food.
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