Spicy American-style crab and prawn cakes, served with ribbon salad and a spicy tomato remoulade, make a great cocktail food platter.
Ingredients:
- 200 gram firm white fish fillets
- 500 gram fresh crab meat, chopped coarsely
- 1 egg white
- 1 red thai chilli, quartered
- 2 centimetre piece fresh ginger, grated
- 500 gram uncooked king prawns, peeled and deveined, chopped coarsely
- 1/4 cup plain flour
- 1/2 cup mayonnaise
- 2 teaspoon finely grated lemon peel
- 1 1/2 tablespoon drained capers, rinsed, chopped coarsely
- 2 drained anchovy fillets, chopped finely
- 1 red thai chilli, seeded, chopped finely
- 1 tomato, seeded, chopped finely
- 3 tablespoon finely chopped fresh flat-leaf parsley
- 2 lebanese cucumbers
- 3 carrots
- 3 green onions, sliced thickly
- 1 1/2 lemon juice
- 1 1/2 tablespoon olive oil