Crab Cakes with Salsa

For Crab Mixture:

200g cooked crabmeat
50 - 100g cooked potato crushed & cooled
1 desert spoon mayonnaise
Salt & Pepper
Optional fresh herbs

For Coating:

1 beaten egg
1/4 cup fl our
1 cup breadcrumbs

For salsa:

Juice of 1 lime
1 large orange skins and seeds removed
1 kiwi skin removed
1 bunch spring onions chopped
1 bunch coriander chopped
1 punnet cherry tomatoes chopped
1 avocado (optional) skins and core removed
1 mango, skin and seed removed
Tabasco sauce, Olive Oil
Salt & pepper

For frying:

Vegetable or Sunfl ower Oil

In a mixing bowl combine crabmeat, potato, mayonnaise and salt & pepper to taste.
You may add any fresh herbs you like to the mix, just not too much to overpower
the great taste of the crab. Add more or less potato depending if you want to
stretch the mix for more people.
Mix well and divide into four balls. Place in the fridge.

The salsa can be prepared in advance and the ingredients can be altered to suit your
taste.  The key components are the lime juice, coriander, spring onions and tabasco.
Use what fresh citrus fruit you can get a hold of like oranges, kiwis, mangos etc.
Roughly chop them all into a mixing bowl, season with salt & pepper and as much
Tabasco you can handle. Finish with a few tablespoons of olive oil and put into the
fridge. Whatever you have left over will last a few days if you keep it well sealed.

Have ready a deep fat fryer or a frying pan with a good centimetre of vegetable of
sunfl ower oil at a medium to high temperature.

In three separate bowls place flour, egg and breadcrumbs. Flatten out the crab balls
a bit and coat in that order (flour, egg and breadcrumbs).
Fry until golden brown. As all the crab mix ingredients are all cooked already you
only need to get the core nice and warm.

Serve with plenty of salsa and some fresh salad leaves if you have them. Another
spoonful of mayonnaise wouldn’t hurt on the side either.