Cray Cakes with Mango Sauce and Celeriac Remoulade
Indulge in a gourmet twist on classic crab cakes with these irresistible Cray Cakes, served with a vibrant Mango Sauce and Celeriac Remoulade. Perfect for a special occasion, these Cray Cakes are a celebration of fresh flavours.
How long will it take?
1 ¼ hours
What’s the serving size?
Makes 6 Cray Cakes
What do I need?
- 2 eggs
- 2 ½ tbsp mayonnaise
- 1 ½ tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp smoked paprika
- Pinch of salt
- ¼ cup finely diced celery
- 500 g crayfish meat, shredded
- ½ cup panko breadcrumbs
- 3 tbsp olive oil
For the Celeriac Remoulade
- 300 g celeriac
- 1 tbsp lemon juice
- 2 tbsp mayonnaise
- ½ tbsp Dijon mustard
- Pinch of sugar
- Salt, to taste
- Freshly ground black pepper, to taste
For the Mango Sauce
- ½ cup mango, chopped
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tbsp tomato sauce
- ½ tbsp Dijon mustard
- 1 shallot
- 2 cloves garlic
- 1 tbsp maple syrup
- ½ tsp salt
- ¼ tsp freshly grated black pepper
How do I make it?
- Add eggs, mayonnaise, Dijon mustard, Worcestershire, paprika, salt, celery, crayfish, and breadcrumbs to a large bowl and fold mixture until combined.
- Shape mixture into 6 patties and place on a lined baking tray. Cover with clingfilm and refrigerate for at least 1 hour.
- Meanwhile prepare the Celeriac Remoulade by peeling and cutting the celeriac into fine matchsticks. Blanch in boiling water for 30 seconds, then drain and rinse under cold water. Tip celeriac onto a clean tea towel or paper towel and pat dry. Combine lemon juice, mayonnaise, Dijon mustard, sugar, salt, and pepper in a small bowl, then add celeriac and toss to combine. Cover with clingfilm and refrigerate for 30 minutes.
- Make the Mango Sauce by adding all ingredients to a food processor and blitzing until smooth. Refrigerate until ready to serve.
- Heat a large nonstick frying pan over medium heat and add olive oil. When the oil is hot, add Cray Cakes to the pan and cook until golden brown, about 4 minutes, then flip and cook until browned on the other side.
- To serve, arrange Celeriac Remoulade on plates, top with a Cray Cake and spoon on some Mango Sauce.
TOP TIPS
The Mango Sauce can be served warm if you prefer. Simply add it to a saucepan and bring to the boil. When it begins to boil, reduce the heat and simmer gently for 5 minutes.
