After two weeks of California road trippin’, having an amazing time with my family, eating amazing food, just having an amazing experience.. I’m sure my waist line gained a few inches for letting loose.
Missing the fresh seafood in the USA, I’ve decided to make and share this delicious recipe with you guys. This recipe makes for five cakes.
For the crab cakes:
- 170gr crab meat
- 150gr peppered smoked herring (or any smoked oily fish)
- 1 medium sweet potato (mashed)
- 1 cup coooked finely chopped spinach
- 1 egg (beaten)
- cup flour
- 1/4 cup flour
- 1/2 cup breadcrumbs
In a large bowl, combine the crab meat, smoked hearing, sweet potato and spinach. One is well mixed, shape into five patties.
In three shallow bowls, put in each the egg, flour and breadcrumb. Cover each pattie with flour, dip in flour and fully cover it with breadcrumb.
If you have a deep fat fryer, then perfect.. fry each pattie for about 2-3 minutes on each side at 190C or until it’s golden brown. Alternately heat the oil in a sauce pan and fry the crab cakes.
Enjoy it with a nice fresh salad or some slaw!
After teaching Matt how to make raviolis, I’ve decided to treat him for a nice main for all his hard work.
Below we have a roast fillet of salmon served with crab mayonnaise and grilled fennel.
Is this recipe mine? No.. I’ve seen the original one on Masterchef Ireland. Obviously the original dish contain more fancy ingredients like purlane and samphire and unfortunately my local sainsburys cannot provide that. They also use fresh crab for the crab mayonnaise, but I’ve got 2 tinned crab meats for £5.70.
I started by cutting the fennel in halves and frying them in butter until they softened. I then transferred them to the grill.
I pan fried the fillets of salmon skin side down with a oven proof pan with butter in high heat for about 3 min then transferred to the over on a very low heat – I’m sorry I don’t really know oven temperatures or times, I usually know when the food is done by looking or touching the food.
For the crab mayo, I drained two tins of crab meat and mixed it with your normal Heinz mayonnaise – I would usually take the time to follow the recipe and make my own mayonnaise, but since I was teaching someone who doesn’t really cook much, I tried to keep it simple and easy.
For the sauce, I used knorr fish stock pot and mixed a little bit of mayonnaise again. The stock on the original MasterChef recipe is made with fresh velvet crab but again, that isn’t something I can easily get in London – or cheap unfortunately.
I layed the 3 halves of roasted fennel on the plate and carefully spooned the sauce around, put the piece of salmon and two spoonfuls of crab mayonnaise on top of the fennel and decorated it with a piece of terragon for some colour.
I hope you guys take the time to try this at home because it’s easy and delicious!