For crab cakes, liquidize whiting with 1 egg until smooth. Add salt, pepper, chilli, coriander, ginger, lime zest and shallot, then fold in the cream and the crab meat. Divide into four and shape into rounds. Chill until firm. Roll in flour, brush with the remaining egg, beaten and coat in bread crumbs. Coat again with flour, egg and crumbs, then chill crab cakes until ready to cook. For risotto, heat the oil in a frying pan and fry the shallots, garlic and thyme until soft. Add the rice and cook for 2-3 minutes, then pour on the hot stock. Simmer for 10-15 minutes, stirring frequently, until the rice is tender but still has a little bite. When ready to serve, stir in the cream and reheat. Add mascarpone, spring onion and parmesan and check the seasoning. For the salsa, mix all the ingredients together and chill. To serve, deep fry the crab cakes in hot oil until golden. Drain on kitchen paper. Spoon hot risotto in the centre of four serving dishes and place a crab cake on top of each. Spoon a little salsa on each crab cake and drizzle the chilli oil around the risotto. Garnish with chervil sprigs. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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|Serving Size: 1 Serving (715g)|
|Recipe Makes: 4|
|Calories from Fat: 328 (37%)|
|Amt Per Serving||% DV|
|Total Fat 36.5g||49 %|
|Saturated Fat 16.1g||81 %|
|Monounsaturated Fat 11.5g|
|Polyunsanturated Fat 3.9g|
|Cholesterol 775.9mg||239 %|
|Sodium 1278.9mg||44 %|
|Potassium 1389.1mg||37 %|
|Total Carbohydrate 58.2g||17 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 56.7g|
|Protein 79.1g||113 %|
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Calories per serving: 887
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