Meat - MAGIMIX Ma Cuisine C 3200 User Manual

CRAB CAKES
SERVES
FOOD PROCESSOR
PREPARATION
COOKING
NUMBER OF CAKES
Crabmeat
Unsalted butter
Rusks/French biscottes*
Eggs
Mustard
Pinches Cayenne pepper
Bunches of parsley
Worcestershire sauce
Mayonnaise
Homemade breadcrumbs (to prepare in advance)(stale bread)*
Salt & pepper
TO MAKE THE HOMEMADE BREADCRUMBS
1 Cut the bread into 3/4 inch. slices and leave to go stale.
2 Put the bread in the main bowl with the metal blade (process in several batches
for a better end result).
3 Process for 2 minutes.
4 For more flavorful breadcrumbs, open the lid, add a selection of dried herbs
(thyme, sage, rosemary, summer savory, etc.) and pulse a few times.
5 Store in an airtight container.
TO MAKE THE CRAB CAKES
1 Make the mayonnaise according to the recipe on p.28, halving the amounts.
2 Break the rusks and put them in the main bowl with the metal blade.
3 Process until the rusks have been reduced* to fine crumbs, then add the
parsley, Worcestershire sauce, mustard and mayonnaise.
4 Introduce the eggs via the opening while the machine is still running. Add the
crabmeat and pulse a few times to combine.
5 Season generously - the cakes must not be bland.
6 Shape the mixture into cakes measuring 1 inch across. Refrigerate for 30 min.
7 Roll the cakes in the breadcrumbs, heat the butter in the frying pan and cook
the cakes for about 2-3 minutes on each side or until golden.
Chef's tip: Serve with lemon slices and green beans or a green salad.
* These are slices of bread that have been baked at 350°F a second time, making
them crisp and dry. You can also use breadcrumbs.
2 4-6
3200 3200
15 min 20 min
10 min 10 min
6 12
2 1
5 / oz 8 / oz
3 2
1 oz 1.5 oz
2 2
1 2
1 tsp 2 tsp
1 2
1 1
/ /
8 4
1 tbsp 2 tbsp
1 tbsp 2 tbsp
6-8 8 +
4200 5200
20 min 20 min
10 min 10 min
18 24
1
11 / oz 1 lb
4
2 oz 2 3 / oz
4
4 6
2 3
2 tsp 3 tsp
2 3
1 1
/ /
4 2
2 tbsp 3 tbsp
2 tbsp 3 tbsp
83