Crabmeat Canapes Recipe Ingredients Recipe For Potato

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BEAUTIFUL CRAB CAKES



Beautiful crab cakes image

These spicy crab cakes make a lovely little starter or canapé - amazing topped with the smoky salsa

Provided by Jamie Oliver

Categories     Light meals     Seafood     Mains

Time 1h10m

Yield 6

Number Of Ingredients 16

500 g potatoes, peeled and larger ones halved
sea salt
freshly ground black pepper
olive oil
500 g mixed white and brown crabmeat, 2:1 brown to white, from sustainable sources, ask your fishmonger
2 lemons
a few sprigs of fresh flat-leaf parsley
½ fresh red chilli
3 spring onions, trimmed
SALSA
1 red pepper, quartered and deseeded
10 cherry tomatoes, on the vine
1 fresh red chilli, halved lengthways and deseeded
1 spring onion, trimmed and finely sliced
3 tablespoons extra virgin olive oil
a few sprigs of fresh basil

Steps:

  • Add the potatoes to a large pan of salted boiling water and cook for 15 to 20 minutes, or until tender. Meanwhile, blacken the pepper, tomatoes and chilli in a large frying pan on a high heat with a small splash of olive oil, then leave to cool.
  • Drain the potatoes in a colander and leave to steam dry for a few minutes then return to the pan. Add a pinch of salt and pepper and the crabmeat then mash with a potato masher.
  • Finely grate the zest of a lemon onto a board, add the parsley, chilli and spring onions and chop it all together, mixing as you go, until fine.
  • Scrape this into the pan of crab mixture and mash again till well combined. Divide into 12 portions then shape, pat and hug each one into a patty. Pop in the fridge for at least 4 hours, or overnight, to firm up.
  • When you're ready to cook, add a splash of olive oil to a large frying pan on a high heat. Add half of the patties and cook for about 5 minutes, turning halfway, or until golden, crisp and cooked through, then repeat with the second batch.
  • Meanwhile, chop the blackened veg with the sliced spring onion as coarsely or as finely as you like. Have a taste then add a pinch of salt and pepper, the extra virgin olive oil and the juice of ½ a lemon.
  • Pick and add the basil leaves, discarding the stalks. Chop again until you're happy with the consistency.
  • Lay the crab cakes out on a platter and top with that delicious salsa. Serve with a simple lemony dressed rocket salad and lemon wedges for squeezing over.

Nutrition Facts : Calories 196 calories, Fat 5.8 g fat, SaturatedFat 1.6 g saturated fat, Protein 17.7 g protein, Carbohydrate 19.2 g carbohydrate, Sugar 3.1 g sugar, Sodium 1.7 g salt, Fiber 2.3 g fibre

CRAB-MEAT PARMESAN CANAPES



Crab-Meat Parmesan Canapes image

Categories     Appetizer     Cocktail Party     Quick & Easy     Parmesan     Crab     Gourmet

Yield Makes 48 canapés

Number Of Ingredients 6

12 slices homemade-type white bread, crusts discarded and bread cut into 4 triangles
1 cup fresh lump crab meat, picked over
2/3 cup mayonnaise
2/3 cup freshly grated Parmesan cheese
4 scallions, chopped fine
1 teaspoon fresh lemon juice, or to taste

Steps:

  • Preheat oven to 400°F.
  • Toast bread on a baking sheet in oven until golden, about 5 minutes. In a bowl stir together remaining ingredients with salt and pepper to taste. Toasts and crab-meat mixture may be made 1 day in advance.
  • Reduce oven to 375°F. Spread crab-meat mixture on toasts and arrange on baking sheet. Canapés may be assembled 30 minutes in advance. Bake canapés in middle of oven until puffed, about 10 minutes.

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