Island Life Magazine Ltd June/July 2009 | Page 100

life

FOOD & DRINK

Simple crab cakes with
fennel remoulade

INGREDIENTS
CRAB CAKES
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400g cooked white crabmeat
3 tbsp mayonnaise
2 spring onions , finely chopped
3 tbsp chopped flat-leaf parsley
2 eggs , beaten
fresh breadcrumbs
butter

FENNEL REMOULADE
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1
2
2
4
2
1
1
1

fennel bulb , finely shredded
small shallots , finely sliced
tbsp chopped flat-leaf parsley
tbsp mayonnaise
tbsp Dijon mustard
tsp capers , rinsed
tbsp chopped gherkins or cornichons
lemo