Summary

Ingredients

• 3 teaspoons butter
• 1 spring onion (s)
• 2 tablespoon bell pepper (s), finely diced, red,
• 1 clove (s) garlic, finely chopped
• 3 tablespoon heavy cream
• 1 tablespoon mustard (Dijon)
• 1 egg (s)
• 0.5 tablespoon ½ parsley, chopped
• Cayenne pepper
• 1 cup breadcrumbs
• 0.25 ¼ cup parmesan cheese
• 500 g crayfish (only meat)
• 2 tablespoons oil

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Instructions

1. Melt a tablespoon of butter in a pan over medium heat. Sweat the spring onions, bell peppers and garlic but do not let them take on any color. Mix well with the cream, mustard, parsley, egg, cayenne pepper (to taste) and half of the breadcrumbs. Carefully fold in the crab meat.
2. Divide the whole thing into 8 parts, shape into balls and press flat (approx. 1.5 cm). Mix the parmesan with the remaining breadcrumbs and bread the cakes with it. Let it set in the refrigerator for about 2 hours.
3. Melt the oil and the remaining butter in a pan and fry the cakes on both sides for about 3 minutes until golden brown. Alternatively, cook in the oven at 200 degrees top / bottom heat for 7-10 minutes.
4. If you like, you can serve it with a lemon mayo with a little buttermilk and dill.