Recipes for cancer sufferers: Morston Hall crabcakes

8 dressed crabs

two egg yolks, beaten

4 tbsp chopped coriander

Seasoned plain flour, for coating

1 egg, beaten with 75ml milk

175g white breadcrumbs

Dressing:

Reserved dark crabmeat

Splash sunflower oil

Juice ½ lime

one tsp anchovy essence

1 tbsp crème fraîche

Freshly ground black pepper, for seasoning

To serve:

Splash of olive oil

Knob of butter

one avocado, chopped

Juice one lime

one tbsp coriander, chopped

eight top quality vine tomatoes, skinned and deseeded

Utilizing your fingers, separate the crabmeat, removing any bits of shell and flaking the white meat. Reserve the dark crabmeat.

In a bowl, combine the white crabmeat with the beaten egg yolks and the coriander. Season to taste.

Divide the mixture into 8 and, employing your hands, form 8 even-sized crab cakes. Location them on a tray and freeze for 30 minutes to company the mixture up.

Meanwhile, place the seasoned flour, egg wash and breadcrumbs into separate bowls.

Take away the crab cakes from the freezer. Dip each into the seasoned flour to cover, then into the egg wash, shaking off any excess flour and egg wash. Lastly, dip each and every 1 into the breadcrumbs, creating positive they are lightly and evenly coated.

Place the finished crab cakes on a tray lined with greaseproof paper, cover with cling film and preserve in the fridge until finally essential.

Dressing:

Spot the dark crabmeat, a splash of sunflower oil, the lime juice, anchovy essence and crème fraîche in a food processor and whizz on high pace till smooth, then taste and season.

Transfer to a bowl and refrigerate until finally needed.

To serve:

To cook the crab cakes, heat a large, heavy-based mostly frying pan over a medium heat and, as soon as scorching, add a splash of olive oil with each other with a knob of butter. Fry the crab cakes gently for about 4 minutes on every single side until they are golden.

Combine the chopped avocado with the juice of a lime and a tablespoon of coriander, together with skinned and deseeded vine tomatoes.

Put a big spoonful of the avocado combine onto a plate and arrange the crab cakes on best. Drizzle with the dressing and serve.

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‘Recipes for Life: Inspired Cooking Past Cancer’, by Peter Marshall (£25, Chef Books) is available from chefmagazine.co.uk. All earnings go to the Leaders in Oncology Care’s Living Well programme.

Recipes for cancer sufferers: Morston Hall crabcakes