Crab cakes with glazed peaches

Name: Crab cakes with glazed peaches
Yield: 2
Ingredients: 170 g Crab meat, drained (Main); 2 Tbsp Red capsicums, finely diced; 2 Tbsp Basil, sliced; 1 Tbsp Panko breadcrumbs; 2 Tbsp Chillies, finely diced; 2 Tbsp Mayonnaise; 1 tsp Dijon mustard; 1 Egg, beaten; ½ cup Panko breadcrumbs; 2 Peaches, halved, stoned and peeled (Main); 1 tsp Butter; 1 Tbsp Lemon juice; 3 Tbsp Maple syrup

for 2 people

Jan Bilton

Food writer and cookbook author.

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Have canola oil to spray the cakes with. Garnish with herbs and flowers.

Crab cakes

170 g	Crab meat, drained (Main)
2 Tbsp	Red capsicums, finely diced
2 Tbsp	Basil, sliced
1 Tbsp	Panko breadcrumbs
2 Tbsp	Chillies, finely diced
2 Tbsp	Mayonnaise
1 tsp	Dijon mustard
1	Egg, beaten

Coating

½ cup

Panko breadcrumbs

Peaches

2	Peaches, halved, stoned and peeled (Main)
1 tsp	Butter
1 Tbsp	Lemon juice
3 Tbsp	Maple syrup

Directions

Discard any crab shell. Place the crab in a bowl and combine with the remaining ingredients for the cakes. Using a mould form into 2 crab cakes about 7cm in diameter Spray with canola oil and dust in the panko crumbs. Chill for at least 30 minutes

Slice the peaches. Sizzle in the butter in a small pan. Add the lemon juice and maple syrup and reduce, until sticky.

Preheat the oven to 180°C fan bake.

Place the crab cakes in a lightly oiled oven pan. Bake for 15 minutes or until golden and hot.

Great stacked on a small round of cooked sushi rice with the glazed peaches on the side.

See more of Jan's Valentine's Day recipes