CRAB CAKE WITH TARRAGON MUSTARD MAYONNAISE

CRAB CAKE WITH TARRAGON MUSTARD MAYONNAISE
Serves 4




You need:                      

You need:

500 g fresh spinach

40 g butter/ unsalted is best
75 g shallots/ peeled and finely chopped
2-3 cloves of garlic/ peeled and finely schopped
2 can of crab meat in brine
75 g fresh white breadcrumbs
175 g mozzarella cheese, grated
1 egg yolk/ M size
1tbsp flour
freshly ground pepper/
2 tbsp oil for frying

For the Mayonnaise

200 ml mayonnaise

1 tbsp English mustard
1 tbsp wholegrain mustard
20g fresh tarragon/ finely chopped
salt and pepper a bit to taste

Preheat oven to 200 C

Prepare the mayonnaise, mixing all ingredients in a small bowl
keep cool.

Crab cake

Wash spinach and remove the stalks.

Over medium heat, melt the butter and gently

fry the shallots and garlic without letting
them colour./ 2-3 min only.

Add the spinach slowly, stirring frequently,

when spinach is wilted remove from heat and
drain of excess liquid.
Then squeeze by hand to remove more liquid.

Cut up spinach roughly and set aside.

Drain and rinse the crab meat.

Place breadcrumbs,cheese and flour in a bowl
with the crab meat and the cooked spinach.
Bind together with the egg yolk and season to taste
with black pepper.
Shape the mixture into 8 patties.
Heat oil in a frying pan and seal the patties for 2-3
min each side until browned lightly.

Remove from pan and place on a non stick baking tray

and bake in the oven for 15-20 min.

Serve with the mayonnaise and potato salad

Serves 4