Tuesday’s Taste Tempters 4.17.12

Posted: Tuesday, April 17, 2012 8:00 pm

The Messenger, each Tuesday, will feature a recipe on the Community Lifestyles page.
Recipes will include those submitted to The Messenger by manufacturing companies, publicists and local readers.
In order for a local reader to have a recipe considered for publication, the recipe must be typed. No handwritten recipes will be accepted. No exceptions. Measurements such as tablespoon and teaspoon should be spelled out. No abbreviations, please. Submissions must also include the cook’s name, address and day-time telephone number.
Recipes may be submitted by mail to Donna Ryder, Associate Editor, Tuesday’s Taste Tempters, P.O. Box 430, Union City TN 38281 or by email at dryder@ucmessenger.com.
Today’s recipe has been provided by www.Recipes4us.co.uk, Florence Sandeman, publisher.

Oriental Crab Cakes With Citrus Mayonnaise
Citrus Mayonnaise:
5 ounces mayonnaise
1 teaspoon finely grated lemon zest
1 teaspoon finely grated orange zest
1 teaspoon lemon juice
1 teaspoon orange juice
Crab cakes:
2 tablespoons of the Citrus Mayonnaise
7 ounces crab meat (prefer brown and white), fresh, frozen or canned
1 egg
6 ounces fresh breadcrumbs
2 tablespoons freshly chopped coriander
1 small red chili, de-seeded and finely chopped
2 spring onions, thinly sliced
salt
plain flour for coating
vegetable oil for shallow frying

First make the citrus mayonnaise. Place the mayonnaise in small bowl, together with the lemon and orange rinds and juice, and whisk together until well-blended. Transfer 2 tablespoons to a large mixing bowl then cover and refrigerate the rest until you are ready to serve.
Add the crab, egg, breadcrumbs, coriander, chili, spring onions and salt to the mayonnaise in the large mixing bowl and mix gently, but thoroughly, using a spatula or metal spoon.
Divide the mixture into eight portions and shape each into crab cakes.
Heat the oil in a large frying pan. Add the crab cakes and cook for 3-5 minutes on each side over a medium heat until golden brown and cooked through.
Drain on kitchen paper and serve hot.

Published in The Messenger 4.17.12