Pimlico Crab Cakes (201012090, White, Yoon Yeong Hui)

Pimlico Crab Cakes

Ingredients Quantity

Crabmeat, back-fin 150g

Mayonnaise 60g

Bell pepper, green, burnoise 15g

Chilli Red 1ea

Breadcrumbs 60g

Mustard, prepared 30g

Egg, whole 1ea

Old Bay seasoning, ground 1/2 tsp

Butter, melted 30g

Salt tt

Pepper, white tt

Sesame leaves 12

Lemons, Fresh, Sliced 2

Shrimp 150g

Method

1. Chili Red, Bell pepper green cut into small dice and Shrimp chop.

2. Place the crumbled carabmeat into a mixing bowl, then add Chili Red, Bell pepper green, Shrimp, Mustard, Mayonnaise, butter, Old Bay seasoning, salt, pepper.

3. Mixed 2, Add the bread crumbs slowly till the mixture is firm enough to form into a patty.

4. Portion into 1 oz/30g patties, and then place on a sheet pan.

5. Oil a frying pan, When pan were scorching oil, put crab cakes into a pan.

6. When Crab cake's color was golden brown on top, pick out a crab cakes.

7. Serve two patties on a sesame leaf with a lemon slice twist, tomato sauce, spinach sauce.