奶皇番荔枝蟹肉糕 Apple custard and crab cake

材料：

蟹肉200克，美奶滋40克，番荔枝果肉50克，青葱1棵，薄荷叶5片、盐和胡椒粉适量

沾粉：

面粉100克，蛋液（1粒蛋），面包糠200克

爱情果酱汁：

爱情果30克，橄榄油50毫升，柠檬汁1/2粒，糖，盐及黑胡椒粉适量

混合生菜1盒

做法：

1. 把蟹肉，番荔枝果肉，青葱及薄荷叶和美奶滋混合。
2. 以盐和胡椒粉调味。
3. 把材料分成8份，做成糕状。
4. 把蟹肉糕沾面粉，再沾蛋液，然后再沾面包糠。
5. 收入冰箱2小时。
6. 以热油把蟹肉糕炸至金黄色。
7. 配生菜，淋上爱情果酱汁。
8. 爱情果酱汁做法：
9. 把柠檬汁和爱情果放入容器内。
10. 加入橄榄油，搅拌至乳化。
11. 以糖，盐及黑胡椒粉调味。

Ingredients:

200 gm Flying Fish Pasteurised Crab meat, 40 gm Mayonnaise, 50 gm Apple custard fruit – small dice,
1 sprig Spring onion – finely sliced, 5  Mint leaves- finely shredded, t.t  Salt, pepper

Breading
100 gm Soft flour,1 no Egg wash, 200 gm Breadcrumbs

Passion-fruit dressing:
30 ml Passion fruit, 50 ml Olive oil, ½  no Lemon juice, t.t  Sugar, salt and blackpepper crush,
1 pkt Mixed lettuce
To prepare the crab cake:
1. combine crab meat, apple custard, spring onion, mint leave with mayonnaise.
2. season to taste with salt and pepper.
3. divide the crab cake mixture into 8 pieces and mould into cake shape.
4. pane/coat the crab cake by coating with flour, egg was and breadcrumbs.
5. set in refrigerator for 2 hours.
6. shallow fry the crab cake till golden brown
7. served warm with mixed lettuce and drizzle with passion fruit dressing.

To prepare passion fruit dressing:
8. place lemon juice, passion fruit in a mixing bowl.
9. whisk in olive oil till emulsify.
10. season to taste with sugar, salt and black pepper crush.