For the cooks: Queensland spanner crab cakes
14 Mar 2016
Don’t get crabby if you’re stuck at home all weekend while the sun is shining and the surf beckons! You can bring the beach to you with The Fishery’s delicious recipe for spanner crab cakes. Based in Milton, The Fishery serves takeaway we cod eat for days (sorry for the fish puns, buoys and gills), and also sells a huge range of the freshest seafood in town. The shop is owned and managed by chef Murray Dalton, whose 20+ years of industry experience will ensure you walk away with top-quality seafood (and great tips on how to cook it!). So next time you’re feeling a little shellfish, stop in for a visit and pick up everything you need to make a feast that will have you hooked!
Queensland spanner crab cakes with avocado & blood lime salsa
- 250g spanner crab meat
- 1 cup self raising flour
- 1 egg
- 2 tbsp soft butter
- ½ cup milk
- ¼ bunch chopped coriander leaves
- 1 pinch salt
- Oil for BBQ or frypan
- 1 avocado
- 1 long red chilli, deseeded & finely chopped
- 1 red shallot, peeled & finely chopped
- 3 blood limes, cut in half, flesh & seeds removed
- 2 tbsp extra virgin olive oil
- 1 tomato, deseeded and diced
- Combine flour, egg, butter, milk & salt in bowl.
- Fold in coriander leaves & crab meat.
- Allow to rest in fridge for 1 hour.
- Preheat BBQ flat plate to medium heat, then coat with thin layer of oil. Spoon pikelet-size dollops of crab batter on grill.
- Cook for 2 minutes on each side, or until golden brown.
- Fold the salsa ingredients together just before serving crab cakes.
- Spoon a tablespoon of salsa onto each crab cake and serve.