Ad Hoc Club (7): 蟹餅 [食譜] ~ Crab Cake [Recipe]

 

材料:	(2人份量)	Ingredients:	(Serve 2)
熟蟹肉	200克	Crab Meat	200g
薯蓉	100克	Potato (Mashed)	100g
洋蔥（切碎）	50克	Onion (finely chopped)	50g
雞蛋	1隻	Egg	1
餅乾碎	100克	Crackers (crushed)	100 g
香菜（切碎）	2湯匙	Fresh Parsley (chopped)	2 tbsp
鮮檸檬汁	1湯匙	Fresh Lemon Juice	1 tbsp
牛油	1湯匙	Butter (optional)	1 tbsp
蒜蓉	1/2茶匙	Garlic (minced)	1/2 tsp
鹽和胡椒	調味	Salt & Pepper	To taste

Step 1

拌勻50克餅乾碎，薯蓉，蛋白，洋蔥，香菜，檸檬汁，蒜蓉，用鹽和胡椒調味。輕輕拌入蟹肉。

Mix together 50g crushed crackers, mashed potato, egg white, onion, parsley, lemon juice, garlic powder and season with salt & pepper.
Gently fold in the crabmeat. 

Step 2

  

捏成4-6個蟹餅。

Shape into 4-6 patties. 

Step 3

用已溶入牛油的餅乾碎鋪蓋，放在烤盤上。

Coat in the remaining crackers (+ butter). Place on baking tray.

Step 4

每邊蟹餅在已預熱200℃的烤箱中烘10-15分鐘，或至金黃色即可

Bake cakes in preheated 200 C oven for 10-15 minutes on each side, or until golden brown

Enjoy!

烤茄子做法:

茄子切片(~半寸厚) ,  
放在烤盤上,
灑上蒜鹽+胡椒+香草,
焗 20-30 分鐘 便可

 ~~~Easy peasy!!!!~~~

Roast Aubergine [Recipe]:

Slice aubergine (~half inch thick), 
line on greased baking sheet. 
Sprinkle with garlic salt, pepper, and herbs. 
Bake in oven for 20-30 minutes.

蟹:

 我用的是麵包蟹肉, 麵包蟹少肉多膏, 絕不是取蟹肉的料子

不過新鮮的麵包蟹肉味道鮮甜, 放棄牠的肉有點兒浪費

六隻麵包蟹所得的蟹肉少之有少,
麵包蟹本來肉少, 加上都是雌蟹, 取牠們的肉可是要花多點兒精神

新鮮麵包蟹在英國的售價為GBP 4 per Kg

亦有賣已煮熟和已拆肉的, 但價錢相對再高一些

為保證新鮮, 還是自己動手吧 ! ~

加了白酒蒸

 (白酒和水的比例為1:1)

 

 

麵包蟹腳滿怖硬刺, 拆這趟蟹肉真的有血有肉~~~

L生還一邊偷吃取出的蟹肉... (氣)

蟹肉含量偏低, 請多多包涵 ~