Crab And Salmon Cake with Coriander And Lemon Dressing

1 servings

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Crab And Salmon Cake with Coriander And Lemon Dressing Ingredients

600 g Salmon fillet; poached	120 g Breadcrumbs
500 g Crab meat; (white, picked,	1/2 Lemon; juiced
; flaked)	1 ts Tabasco sauce
3 Spring onions; finely	3 ts Baking powder
100 g Mayonnaise	1 Egg; beaten

Instructions for Crab And Salmon Cake with Coriander And Lemon Dressing

MMMMM----------------CORIANDER AND LEMON DRESSING--------------------- 250 ml Mayonnaise 1 Lemon; juiced 1/2 Lime; juiced Coriander; chopped Olive oil Seasoning Squeeze any excess moisture from the crab meat and drain the salmon. Mix all ingredients together except the eggs. Adjust the seasoning and mix in the beaten egg until the mixture holds together. Press the mixture into a cutter to form a small cake. Pan fry the cake on both sides until golden and thoroughly heated through. Serve hot with salad and garlic and lemon dressing. Coriander and lemon dressing: Mix the lemon juice and chopped coriander with the mayonnaise, then season and dribble in olive oil to taste. Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: FishCuisine: Uncategorized