Pimlico Crab Cake 201012067 Sohyeong Park (Amy)

Ingredients	Quantity
Crabmeat, back-fin	150g
Shrimp	150g
Mayonnaise	60g
Bell pepper, green, brunoise	15g
Bell pepper, red, brunoise	15g
Breadcrumbs	60g
Mustard, prepared	30g
Egg, whole	1ea
Old Bay seasoning, ground	½tsp
Butter, melted	30g
Salt	tt
Pepper, white	tt
Sesame leaves	12
Lemon, fresh, sliced	2

1. Bell pepper green and bell pepper red cut into brunoise.

2. Put shrimp in the blender.

3. Place the crumbled crabmeat into a mixing bowl, then add bell pepper green, bell pepper red, shrimp, mustard, mayonnaise, better, old bay seasoning, salt, pepper.

4. Mixed all of them.

5. Add the bread bread crumbs slowly till the mixture is firm enough to form into a patty.

6. Portion into 30g patties, and then place on a sheet pan.

7. When pan were boiling oil, put patties into a pan.

8. When color of crab cake was golden brown overall, put out a crab cakes.

9. Serve two or three cakes on a sesame leaf with a lemon wedge, tomato sauce, spinach sauce.