The island vibe
Dreaming about an island getaway? While we can’t travel at the moment, we’ve got the next best thing for you – a recipe from a five-star resort in the Maldives that will make you feel like you’re in paradise, even for only a little while.
With this tasty crab cake recipe from Vakkaru Maldives resident Chef Bruno Cerdan, you’ll be taken on a flavour-filled tropical journey.
“Inspired from the Maldives with seafood and chilli, it is a pleasure to prepare as the ingredients are easily available here,” Chef Bruno says. “Eat is as a starter, a snack or as a main course with an Asian salad and spicy sauce as your delightful sides.”
- 100g Crab meat
- 10g carrot diced
- 10g Onion diced
- 10g Shimeji mushroom
- 10g Spring onion diced
- 5g Mayonnaise
- 5 g Breadcrumbs
- 1 Egg
- All-purpose flour as required
- 1 tsp Chili paste
- Salt to taste
- Pepper to taste
1. Wash the carrots, onion, shimeji mushroom, spring onion and cut into small dices, combine altogether and keep in a medium bowl.
2. Stir together the crab meat and mayonnaise seasoned with salt and pepper.
3. Split the mix into four parts and roll each ball first in all-purpose flour, shaking off excess, beat the egg and then dip the rolled ball into the beaten egg, and then in breadcrumbs and place back on the sheet tray, flattening slightly.
4. Pour enough oil to cover the bottom of a large nonstick pan and heat over med/high.
5. Cook the crab cakes in two batches adding more oil if needed, about 3-4 mins on each side, turning once gently until golden brown. Drain on a paper towel.
Now you’re ready to serve with the dipping sauce
1. Combine mayonnaise, chili paste and salt in a small bowl and stir to blend. Cover and refrigerate until ready to use.
