The Crab Cake Guy

Crab Cakes with Green Chilli Mayonnaise
courtesy of Chubby Hubby adapted from a recipe in Lotus by Teage Ezard

I tried this crab cake recipe out this weekend courtesy of Chubby Hubby blog. The Green Chili Mayonnaise offers a refershing kick to the crab cakes. Make sure you try this variation out next time you prepare crab cakes. Thanks
-The Crab Cake Guy

Ingredients
1 live mud crab weighing at least 1.3kg (2lb 10oz) or several fresh blue swimmer crans equal to the same weight
1 large red capsicum
1/2 tablespoon olive oil
600g (1lb 3oz) white fish fillets (such as whiting or john dory), skinned, boned and roughly chopped
1 egg
1 teaspoon white sugar
1/2 large red onion, finely chopped
1 tablespoon fish sauce
1 teaspoon Worcestershire sauce
750ml vegetable oil
a little sliced ginger and spring onion

Crab Directions

1. Kill the crab quickly and humanely.
2. Chop it up and steam it until the flesh is just tender and the shells are bright red.
3. We steam our crab with a little sliced ginger and spring onion in our Miele steam oven (a Godsend) for 10 minutes.
4. Let your crab cool and peel it, setting aside the yummy flesh.
5. You’ll need 250g (8oz) of meat for this recipe. Refrigerate or freeze the rest for a rainy day.
6. Preheat your oven to 200 degrees Celsius (400 degrees F).
7. Brush the capsicum with olive oil and roast until the skin begins to blister (10-15 minutes).
8. When cool enough to handle, peel the skin and scrape out the seeds.
9. Finely chop the flesh.
10. Place the fish fillets, egg and sugar in a food processor and blend until the mixture is firm and sticky (around 3 minutes).
11. This helps the cakes to hold together.
12. Scoop mixture into a bowl and fold through the crab meat, capsicum, onion, lemon juice, fish sauce and Worcestershire and roll the mix into 18 even-sized balls.
13. Press the balls flat into squat discs and chill until needed.
14. Heat 250ml of vegetable oil in a wok to 180 degrees C (350 degrees F) and fry the spinach leaves until crisp. Drain on paper towel.
15. Place the spice powder, chilli paste, spinach, egg yolk, vinegar, mustard, coriander and mint leaves in a food processpr. Blend to a smooth puree.
16. Slowly add the olive oil until the mixture emulsifies and thickens.
17. Heat 750ml vegetable oil in a wok to 180 degrees C (350 degrees F).
18. Fry the crab cakes in batches until crisp and golden.
19. Drain on paper towel and serve them with the mayo.

Mayonnaise
1/2 tablespoon caraway seeds, lightly roasted
1/2 tablespoon coriander seeds, lightly roasted
7 long green chillies, seeded and roughly chopped
250ml (8 fl oz) vegetable oil
1 cup baby spinach leaves, washed and dried
1 egg yolk
1.5 tablespoons white vinegar
1 teaspoon dijon mustard
1/2 cup coriander leaves
1/2 cup mint
250ml (8 fl oz) olive oil

Mayonnaise Directions

1. Grind the caraway and coriander seeds to a fine powder using a mortar and pestle.
2. Sieve to remove the husks. Pound the chillies into a paste.
3. Set the powder and paste aside.

Additional Resources:
I Love Crab Cakes! 50 Recipes for an American Classic by Tom Douglas and Shelley Lance
The Crab Cake Guy’s Recipes
The Crab Lover’s Book: Recipes & More by Mary Ethelyn Orso
Ocean Friendly Cuisine: Sustainable Seafood Recipes From The World’s Finest Chefs by James O. Fraioli and Cousteau
Crab Cake Guy’s recommended reading
Chubby Hubby’s Original Crab Cakes with Green Chilli Mayonnaise Post