DCS Grill Magazine November 2015

1 Strain the tinned crab meat and then empty the meat into a clean tea towel. Use the tea towel to squeeze out all excess moisture from the crab meat. 2 Lightly beat the egg and add to the crab meat. 3 To the fresh egg mayonnaise add the spring onions, ginger, kaffir lime leaves, coriander and lime zest and juice and fish sauce. 4 Fold the mayonnaise mixture through the crab meat and egg mixture.

5 Refrigerate the mixture for at least 1 hour.

6 While the crab mixture is chilling, prepare the salad. On plates assemble the cucumber, radish, coriander, dill and pickled ginger.

7 Form cakes with the crab mixture and oat the cakes lightly in polenta. 8 Cook the crab cakes for 10 minutes each side on either the grill or griddle of your DCS grill, set to medium.

9 Serve the crab cakes on the salad, with a side of fresh egg mayonnaise and fresh lime slices or wedges.