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Crab cakes with Courchamps sauce
Fruit and vegetables
1
garlic
clove, finely grated
2 tbsp finely chopped fresh
chives
1
lemon
, zest only
3
shallots
, peeled and finely chopped
3 tbsp roughly chopped fresh
tarragon
3 tbsp roughly chopped fresh
parsley
½
lemon
, juice only
½ head of
fennel
, thinly sliced on a mandolin
2
celery
sticks, thinly sliced on a mandolin
½
apple
, cored, thinly sliced on a mandolin
4
radishes
, thinly sliced on a mandolin
¼
cucumber
, thinly sliced on a mandolin
4
spring onions
, thinly sliced on a mandolin
1 tbsp
lemon juice
Tins, packets and jars
2 tsp
Dijon mustard
Cooking ingredients
pinch
white pepper
pinch
cayenne pepper
pinch ground
fennel seeds
25g/1oz soft
breadcrumbs
100g/3½oz panko
breadcrumbs
, to coat
2 tbsp
olive oil
salt
, to taste
1 tsp
soy sauce
50ml/2fl oz
olive oil
salt and freshly ground
black pepper
2 tbsp
olive oil
Dairy, eggs and chilled
100g/3½oz
ricotta
1 free-range
egg
2 tbsp finely grated
Parmesan
1 tbsp
butter
Meat, fish and poultry
200g/7oz picked white
crabmeat
200g/7oz picked brown
crabmeat
Other
2 tbsp aniseed-flavoured
liqueur
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