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Perfect as a snack or a light lunch, these Crab Cakes with Parsnip Remoulade and Roasted Tomatoes are sure to impress any guest!
4 crab cakes
4 large parsnips, peeled into ribbons
8 small truss tomatoes
Extra Virgin Olive oil
2 Tbsp white vinegar
1/3 cup creme fraiche
2 tsp capers, chopped
1 Tbsp chopped parsley
1. Place the crab cakes on a baking tray and cook as per pack instructions. After 5 minutes, place the tomatoes around the crab cakes, drizzle with Extra Virgin Olive oil and roast alongside the cakes.
2. Place the parsnip ribbons in a bowl and pour over the vinegar. Sprinkle with salt, toss and leave to sit for 10 minutes. After 10 minutes, squeeze as much vinegar from the parsnip as possible and place into a new bowl.
3. Add the creme fraiche, capers and parsley to the parsnips and toss well to evenly combine.
4. Serve the parsnip remoulade alongside the cooked crab cakes and roasted tomatoes.
Ingredients
4 crab cakes
4 large parsnips, peeled into ribbons
8 small truss tomatoes
Extra Virgin Olive oil
2 Tbsp white vinegar
1/3 cup creme fraiche
2 tsp capers, chopped
1 Tbsp chopped parsley
Directions
1. Place the crab cakes on a baking tray and cook as per pack instructions. After 5 minutes, place the tomatoes around the crab cakes, drizzle with Extra Virgin Olive oil and roast alongside the cakes.
2. Place the parsnip ribbons in a bowl and pour over the vinegar. Sprinkle with salt, toss and leave to sit for 10 minutes. After 10 minutes, squeeze as much vinegar from the parsnip as possible and place into a new bowl.
3. Add the creme fraiche, capers and parsley to the parsnips and toss well to evenly combine.
4. Serve the parsnip remoulade alongside the cooked crab cakes and roasted tomatoes.
