Title: Deep-Fried Crab Cake with Green Onion Risotto And Chilli Sa
Categories: Food networ, Food4
Yield: 4 servings

---------------------------------CRAB CAKES---------------------------------
300 ml Whiting fillet
2 Eggs
Salt and ground white pepper
1 Red chilli; seeded and
-finely
; chopped
1/2 ts Ground coriander
1/2 ts Ground ginger
A little finely grated lime
-zest
1 Shallot; finely chopped
85 ml Double cream
100 g White crab meat
Plain flour and dry
-breadcrumbs for
; coating

----------------------------------RISOTTO----------------------------------
1 tb Olive oil
2 Shallots; finely chopped
1 Clove garlic; finely chopped
1/2 ts Fresh thyme; chopped
200 g Risotto rice
400 ml Hot vegetable stock
2 tb Double cream
100 g Mascarpone
4 Spring onions; chopped
75 g Parmesan; grated

-----------------------------------SALSA-----------------------------------
200 g Plum tomatoes; skinned,
-seeded and
; chopped
3 Shallots; finely chopped
1 Red chilli; seeded and
-finely
; chopped
1 Clove garlic; crushed
4 ts Mustard vinaigrette

-----------------------------OTHER INGREDIENTS-----------------------------
Vegetable oil for
-deep-frying
4 tb Chilli oil
Chervil sprigs; to garnish

For crab cakes, liquidize whiting with 1 egg until smooth. Add salt,
pepper, chilli, coriander, ginger, lime zest and shallot, then fold in the
cream and the crab meat.

Divide into four and shape into rounds. Chill until firm.

Roll in flour, brush with the remaining egg, beaten and coat in bread
crumbs. Coat again with flour, egg and crumbs, then chill crab cakes until
ready to cook.

For risotto, heat the oil in a frying pan and fry the shallots, garlic and
thyme until soft. Add the rice and cook for 2-3 minutes, then pour on the
hot stock. Simmer for 10-15 minutes, stirring frequently, until the rice is
tender but still has a little bite.

When ready to serve, stir in the cream and reheat. Add mascarpone, spring
onion and parmesan and check the seasoning.

For the salsa, mix all the ingredients together and chill.

To serve, deep fry the crab cakes in hot oil until golden. Drain on kitchen
paper. Spoon hot risotto in the centre of four serving dishes and place a
crab cake on top of each. Spoon a little salsa on each crab cake and
drizzle the chilli oil around the risotto. Garnish with chervil sprigs.

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