This is an awesome dish for a winter family gathering. The freshness of crab and the tenderness of fish give you hope for the spring is coming soon.
Making this crab cake with Mannarich's fish paste reduced the use of crab meat (thus the total cost of the dish) yet giving you fresh seafood favour with full original texture of crab cake.
Crab-fish Cake with Golden Potatoes
300g Mannarich Fish Paste
100g Crab Meat
200g Golden Potato
2 Large Eggs
2 tbps All Purpose Flour
3sticks Green Onion
Salt & Pepper
4 whole Zucchini
4 whole Big Round Tomato
Defrost Mannarich Fish Paste according to Defrost Guide.
Wash and peel potato, boil till soft, roughly mash, not too fine, wait for cool down.
Chop green onion into small pieces, mix 3/4 of the chopped green onion with flour, defrosted Mannarich Fish Paste and Crab Meat, add salt and pepper.
Add cooled potato and egg into the mixture, mix well.
Spoon the mixture on cling wrap in patty shape, wrap individually. Put patties into freezer for 15min.
Cook sides veggies with patties in the freezer.
Heat a non-stick pan to medium-high heat, add olive oil, pan fry crab cake for 1min on each side.Turn down to medium heat and pan fry each side for another 4-5min. Optional: add some butter for extra favour and fry for more 1min.
Measure internal temperature of crab cake to meet 70°C / 158°F.
Plate crab cakes and sides with heart, sprinkle the remaining green onion and some pepper.
Shout to your partner “Dinner is ready!”
Cut zucchini and tomatoes to the shape that your family loves. Stir fry zucchini with olive oil, garlic, salt and pepper. Remove zucchini from pan, slightly sear tomatoes.
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