Thai Lump Crab Cakes

Servings: 10

Ingredients:

1 kg Grade A Crabmeat

250 g White bread, fine diced

60 ml Egg, liquid, pasteurized

250 grams Mayonnaise

10 g Cajun seasoning

50 g Parsley, chopped

A pinch to taste Salt and pepper mix

5 g Louisiana hot sauce

5 g Worcestershire sauce

5 g Lemon juice

Cooking Instructions:

Combine all of the ingredients together in a mixing bowl except for the crabmeat. Let the bread absorb the ingredients for 30 minutes. Toss the crabmeat with the rest of the ingredients.Portion into 75 gram cakes. Pan fry the crab cakes in clarified butter until golden brown and heated through. Drizzle the plate with some Caesar dressing. Pass the salad leaves through the walnut dressing, arrange on the plate. Spoon two quennelles of the Cajun Remoulade on the plate. Arrange the crab cakes on the plate. Sprinkle with some Cajun seasoning and garnish with the lemon wedge.

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