Crab Cakes

Ingredients

• 600 g crab meat
• 2 tbsp finely chopped herbs (parsley, dill)
• 1 Spring onion
• 1 Garlic clove
• 1 chili pepper
• 2 tbsp heavy cream
• 1 egg
• 4 tbsp whole‑grain breadcrumbs
• Salt
• black pepper (freshly ground)
• 2 tbsp olive oil
• 4 tomatoes
• 1 tbsp Lemon Juice
• 2 sprigs tarragon
• 4 tbsp butter

Instructions

1. 1.

   Finely chop the crab meat and combine with herbs in a bowl. Trim the spring onion, peel the garlic clove, and remove the stem, seeds, and membranes from the chili pepper. Finely chop these three ingredients and add them to the bowl. Mix in the cream and egg, then add enough breadcrumbs to form a well‑moldable mixture. Season with salt and pepper and combine thoroughly.

2. 2.

   Shape about 40 g portions of the batter into patties. Heat oil in a skillet and fry the crab cakes for about 2 minutes per side until golden brown.

3. 3.

   Briefly blanch the tomatoes over hot water, shock them in cold water, peel, quarter, remove seeds, and dice. Toss with lemon juice and season with salt and pepper.

4. 4.

   Wash the tarragon, shake dry, pluck the leaves, finely chop, then melt with butter in a saucepan. Drizzle the sauce over the crab cakes plated on a dish. Add the tomatoes and serve immediately.