I just cannot resist those Taboureich or rose oysters. Inspired by Greg’s post on crab cakes, I ordered some crab meat from the fish market. When I went to pick it up this morning, the siren song of the Taboureich oysters lured me to the oyster section and before I knew it, I had bought a dozen.
Talk about decadence, this oyster is the Champagne of oysterdom! Plump, rich and briny, one bite transports you to a palm-lined seashore. It’s ridiculous but I’ve fallen in love with an oyster. Not that they needed anything, but I added a nugget of roquefort butter http://cookinginsens.wordpress.com/2011/09/08/noslon-farm-pork-chops-with-roquefort-butter-and-pears/to them before a brief broiling in the oven. Yesterday was our 35th anniversary and when my baby comes home, I will make these with quail http://cookinginsens.wordpress.com/2011/08/29/glazed-quail-and-potato-turnip-puree/ and Roger’s Pears. Champagne with everything!
Anyway, crab cakes. I was going to make Greg’s mother’s crab cakes http://rufusguide.wordpress.com/2011/09/09/maryland-crab-cakes/ but I remembered seeing crab cakes in my new Jamie Oliver cookbook and couldn’t resist.
The mache in the picture is from M. Parret’s garden and the mango salsa is a creation of Jade/Rosemary.
Crab Cakes and Mango Salsa
1 mango, diced
1 red chilli, seeded and finely chopped
1/4 red bell pepper, finely chopped
1/2 red onion, finely chopped
2 garlic cloves, finely chopped
2 tbsp cilantro, finely chopped
Pinch of salt
1lb crab meat
2 slices of chilli, seeds removed, finely chopped
2 tbsp parsley, finely chopped
Zest of 1/2 lemon, grated
Salt and pepper to taste
3 eggs, separated
Make the salsa by mixing the mango, chilli, bell pepper, onion, garlic, cilantro, a generous splash of rice vinegar and the salt. Refrigerate.
Mix the crab, chilli, parsley, lemon zest, egg yolks, salt and pepper together in a bowl. Refrigerate for 45 minutes to 1 hour. Remove mixture from refrigerator and form into 8 patties. Dip first into flour, then into the beaten egg whites and finally into the bread crumbs. Fry in the peanut oil until golden. Serve with the salsa and aioli mayonnaise.