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Crab Cakes

Crab Cakes

Serves 12

500g cooked crab meat
2 golden shallots, finely chopped
3 green onions, thinly sliced
1 cup fresh breadcrumbs
1/4 tsp cayenne pepper
4 drops Tabasco sauce
1 tsp lemon juice
2 eggs, lightly whisked
1/3 cup melted butter
For dusting: plain flour
100g unsalted butter

Dipping Sauce
250ml (1 cup) red wine vinegar
55g (1/4 cup) raw sugar
2 green onions, thinly sliced
2 Tbsp finely chopped flat-leaf parsley
2 garlic, finely chopped

1. Combine crab meat, shallot, green onion, breadcrumbs, cayenne, Tabasco and lemon juice in a large bowl. Add eggs and melted butter, season to taste with sea salt and freshly ground black pepper and mix to combine.
2. With wet hands, divide mixture into 12 balls, form into patties, then dust each patty in flour. Heat the additional butter in a heavy-based frying pan and fry patties over low-medium heat for 3 minutes on each side or until golden brown. Drain on an absorbent paper-lined plate.
3. For dipping sauce, combine vinegar and sugar in a small bowl and stir until sugar dissolves. Just before serving, add remaining ingredients and stir to combine.
4. Serve crab cakes immediately with dipping sauce passed separately.

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