Light Crab Cakes with Saffron Aioli and Pickled Cucmber Salad

Ingredients for 10 portions

For the crab cakes
5.3 oz (150 g)QimiQ Classic, room temperature
17.6 oz (500 g)Crab meat
0.7 fl oz (20 ml) Olive oil
1.8 oz (50 g)Whole egg
1.8 oz (50 g)Panko Japanese bread crumbs
0.7 oz (20 g)Parsley, finely chopped
0.7 oz (20 g)Green onions, finely chopped
0.4 oz (10 g)Chili pepper, fresh, finely chopped
Salt and pepper
Sugar
0.3 fl oz (10 ml)Lemon juice
0.2 fl oz (5 ml)Worcestershire sauce
For the Saffron Aioli
5.3 oz (150 g)QimiQ Classic, room temperature
1.1 oz (30 g)Garlic
1.7 fl oz (50 ml) Olive oil
1.7 fl oz (50 ml)Water
3.5 oz (100 g)Potatoes, peeled and cooked
0.1 oz (2 g)Saffron
Salt and pepper
Sugar
0.3 fl oz (10 ml)Lemon juice
0.4 oz (10 g)Parsley, finely chopped
For the pickled cucumber salad
17.6 oz (500 g)Cucumbers
0.7 oz (20 g) Sea salt
0.3 fl oz (10 ml)Vinegar
1.8 oz (50 g)QimiQ Classic, room temperature
1.8 oz (50 g)Sour cream 15 % fat
0.7 fl oz (20 ml) Olive oil
0.4 oz (10 g) Sugar
Salt and pepper

QimiQ Classic Advantages

  • Creamy indulgent taste with less fat

Preparation

  1. For the crab cakes, whisk QimiQ Classic smooth. Add the remaining ingredients, mix well and chill for approx. 2 hours. Form the mixture into 20 small patties and sauté on both sides until golden. Finish in a preheated oven at medium heat for approx. 5 minutes.
  2. For the saffron aioli, blend the ingredients together until smooth. Chill for approx. 2 hours and whisk smooth before serving.
  3. For the pickled cucumber salad, peel, deseed and dice the cucumber into 1/4 inch sized pieces. Add the salt and vinegar, mix well and allow to draw for 1 hour. Drain off the excess liquid.
  4. Whisk QimiQ Classic smooth. Add the sour cream, olive oil and sugar and season to taste with salt and pepper. Toss the cucumber in the QimiQ mixture and chill before serving.