Recipe for Crab Cake with Cucumber Ginger Salad 
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Yield:
1 servings
Ingredients:
Amount Ingredient
400 gm White crab meat, (14 oz)
100 gm White breadcrumbs, (4 oz)
100 ml Mayonnaise, (4fl oz)
1 x Egg
2 x Spring onions
1 tsp Baking powder
4 dsh Tabasco
1/2 tsp Curry powder
1 x Lemon, Juice of
Salt and pepper
50 gm Yellow curly endive, (2 oz)
50 gm Rocket, (2 oz)
8 x Pansies flowers
1/4 x Cucumber
50 gm Pickled ginger, (2 oz)
100 ml Rice wine vinegar, (4fl oz)
50 gm Dill, (2 oz)
2 lrg Red peppers
25 gm Butter, (1 oz)
Instructions:
Instructions: Mix the crabmeat, breadcrumbs, mayonnaise, egg, spring onion, baking powder, tabasco, curry powder, lemon juice and season to taste. Shape in to 4 equal cakes, then pan fry in butter and olive oil on both sides until golden brown (about 2 minutes on each side). Peel the cucumber and slice lenghtways and remove the seeds. Mix with the dill, pickled ginger and rice wine vinegar and season to taste.

Place the red peppers in to the oven and cook for 10 minutes. Remove from the oven and peel the skin and remove the seeds inside. Place into a blender and blend until you have a smooth consistency. Season to taste.

Place the cucumber salad on the centre of the plate. Place the crab cake on top, top the crab cake with the mixed rocket, curly endive and pansies, and finish with the red pepper sauce around the crab cake and serve.

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