pacific rim crab cakes

Serve with your favorite aioli or fruit salsa



ingredients

1lb real crab meat
1 cup prawn mousse
(in a food processor blend 250g raw peeled and deveined shrimp, 1 egg + 1 egg yolk, 4 tbsp 35% cream, until light and fluffy)
1/4 cup roast garlic mayo
1 tbsp dijon mustard
2 tbsp coconut milk
1 fresh jalapeno, fine dice
1 shallot, fine dice
2 tbsp fresh cilantro, chopped
panko bread crumbs, to bind

procedure

1) Drain the crab meat well and place in a mixing bowl.
2) Fold in the prawn mousse.
3) Add garlic mayo, dijon mustard, coconut milk, jalapeno peppers, shallots, cilantro, and enough panko to bind the mixture similar to a hamburger.
4) With additional panko crust the crab cakes and bake in the oven @ 350f aprox 8-10 minutes or until golden brown.