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Ingredients
(serves 4)
• 2 rusks
• 1 egg
• 1/2 bunch parsley
• 1 tsp mayonnaise
• 1 tbsp Worcestershire
sauce
• 1 pinch of Cayenne
pepper
• 1 tsp mustard
• 160g (51/2 oz)
crabmeat
• 30g (11/4 oz) butter
• Salt
• Dried breadcrumbs
Dessert
Preparation: 10 min.
Cooking: 45 min.
Equipment: cake tin
Ingredients
(serves 4)
• 115g (4 oz) plain flour
• 190g (61/2 oz) sugar
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1 tsp bicarbonate
of soda
• 2 eggs
• 150g (5 oz) carrots
• 50ml (11/2 fl oz) oil
Sprinkle the breadcrumbs onto a plate and roll the cakes in
them.
Put the butter in the frying pan and fry the crab cakes until
golden, for about 4 minutes on each side.
Serve with slices of lemon and French beans.
Carrot Cake
Pre-heat the oven to 175°C / 350°F (gas mark 3-4).
Wash, peel and grate the carrots and set aside. In the main
bowl, fitted with the main blade and the Blender
ment, mix together the flour, sugar, baking powder, bicarbo-
nate of soda and cinnamon. Add the eggs, oil, and carrots.
Blend for about 2 minutes, then use the pulse button a few
times to obtain a smooth consistency .
Butter the cake tin generously and pour the mixture in. Bake
in the oven for 45 minutes.
Tip: to check if the cake is ready, insert a sharp knife into the
centre. It should come out clean.
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