柑橘蛋黄酱

酸奶油60毫升
蛋黄酱60毫升
橙果皮屑¼小匙
橙汁1大匙
盐和胡椒少许
柠檬1个,榨汁
新鲜香葱碎1大匙

炸蟹饼

芥花油3大匙
蒜头4瓣,切碎
洋葱1个,切碎
马铃薯600克,去皮煮熟
新鲜蟹肉500克,撕碎
新鲜欧芹碎1大匙
蛋黄1个
面粉2大匙
鸡蛋3个
日式面包糠500毫升
帕马森芝士碎250毫升
盐和胡椒少许
菜油或花生油适量
橄榄油少许

做法

  1. 准备柑橘蛋黄酱:把酸奶油、蛋黄酱、果皮屑、橙汁、盐、胡椒、柠檬汁和香葱碎在搅拌碗中拌匀。加盖后放进冰箱保存。
  2. 准备炸蟹饼:把芥花油放在平底锅中,用小火加热,加入蒜头和洋葱炒香5分钟至熟软半透明的状态。
  3. 把洋葱和蒜头放进搅拌碗中,加入蟹肉,把烫熟的马铃薯挤压过筛,加入搅拌碗中,,加入盐、胡椒、欧芹、蛋黄和面粉拌匀。
  4. 在案板上撒上面粉,多余的面粉在手上抹匀,把蟹肉混合物捏成1寸厚的小饼状。
  5. 在炸锅中加热清油至180˚C。
  6. 把鸡蛋打散,在另外一个干净的碗中把面包糠、芝士、盐和胡椒拌匀。
  7. 把蟹肉饼均匀沾上蛋液,然后再裹上面包糠混合物,放进油锅炸2分钟至金黄,确保每批蟹肉饼下锅时油温都保持在180˚C。
  8. 把炸好的蟹饼捞起,放在铺着纸巾的盘子上沥干多余油分。用盐和芝士碎调味,撒上少许橄榄油。
  9. 把柑橘蛋黄酱平铺在盘中,放上炸蟹饼,再淋上适量柑橘蛋黄酱,趁热享用即可。

Crab Cakes with Orange Aioli

Orange Aioli

60ml sour cream
60ml mayonnaise
¼ tsp orange zest
1 tbsp orange juice
salt and pepper to taste
1 lemon, juice only
1 tbsp freshly chopped chives

Crab Cakes

3 tbsp canola oil
4 cloves garlic, chopped
1 onion, chopped
600g potatoes, peeled and blanched
500g fresh white crabmeat, flaked
1 tbsp freshly chopped parsley
1 egg yolk
2 tbsp flour
3 eggs
500ml Panko
250ml grated parmesan cheese
salt and pepper to taste
vegetable or peanut oil for frying
olive oil for finishing

Method

  1. Prepare orange aioli: Combine sour cream, mayonnaise, orange zest, orange juice, salt, pepper, lemon juice, and chopped chives in a bowl. Mix well and chill in fridge with cover.
  2. Prepare crab cakes: Heat canola oil in a skillet over low heat. Sauté garlic and onion for 5mins until soft and translucent.
  3. Transfer onions and garlic into a bowl. Add crab meat. Squeeze blanched potatoes through a ricer into bowl. Add salt, pepper, chopped parsley, egg yolk and 2 tbsp of flour, mix well.
  4. Flour a flat surface and keep excess flour on hands. Make mixture into about 1-inch patties.
  5. Place oil in a deep pan, heat up to 180˚C.
  6. Whisk eggs in a mixing bowl. Combine panko, parmesan, salt, and pepper in a separate bowl.
  7. Coat crab cakes with beaten egg first, then coat with panko mixture. Deep-fry in hot oil for about 2mins until golden brown. Make sure the temperature is consistant at 180˚C for each batch.
  8. Remove cakes and place on a paper towel-lined plate to drain excess oil. Season with salt, grate some parmesan, and drizzle some olive oil.
  9. Spoon aioli onto a serving plate and lay crab cakes, top with more aioli. Serve immediately.
食谱提供
Chef Spencer Watts

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