Crab cake, sauce gribiche, bay oil

This impressive dish is made of three stand-out components: soft and flavourful crab cakes, a French sauce of egg with herbs and briny cornichon and capers, homemade bay leaf oil.

Crab cake, sauce gribiche, bay oil Credit: Adam Liaw

• serves

  4

• prep

  40 minutes

• cook

  20 minutes

• difficulty

  Mid

Stream free On Demand

Country Music

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

Ingredients

• 500 g picked white crab meat
• 60 g (1 cup) panko (Japanese breadcrumbs)
• 2 tsp finely chopped dill
• 2 eggs, lightly beaten
• 2 tsp Kewpie (Japanese) mayonnaise
• 2 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• ¼ tsp cayenne pepper, or to taste
• ¼ tsp smoked paprika
• salt and ground white pepper, to taste
• 1 large celery stalk, finely diced
• 1 large spring onion, finely chopped
• olive oil, for pan-frying
• bay oil (see note) and lemon cheeks, to serve

Sauce gribiche

• 2 soft boiled eggs, finely chopped
• 1 tsp Dijon mustard
• 1 tsp Kewpie (Japanese) mayonnaise
• ¼ cup French tarragon leaves, finely chopped
• ½ bunch chives, finely chopped
• ½ cup chervil sprigs, finely chopped
• ½ cup flat-leaf parsley leaves, finely chopped
• ½ tsp finely chopped cornichon
• 1 tsp finely chopped capers

Chilling/freezing time: 30 minutes

Instructions

1. Place the crab meat, panko, dill and eggs in a large bowl and stir to combine well.
2. In a small bowl, whisk together the mayonnaise, Dijon mustard, Worcestershire sauce and spices, then season with salt and pepper. Add the mayonnaise mixture to the crab mixture with the celery and spring onion and stir to combine well.
3. Divide the mixture into 5, shape into patties and place on a tray lined with baking paper. Refrigerate for at least 30 minutes to firm up.
4. Meanwhile, for the sauce gribiche, place all the ingredients in a bowl and stir to combine well. Season to taste, then cover and refrigerate until ready to serve.
5. Heat a large non-stick frying pan over medium-high heat. Add about 1 cm oil and heat until shimmering. Working in batches, add the crab cakes and cook for 3–5 minutes on each side. Drain on paper towel and season with a little salt and pepper.
6. Place the crab cakes on a large serving plate and spoon a generous amount of sauce gribiche on the side. Drizzle well with bay oil and a lemon cheek.

Note

• For the bay oil, blend 150 ml olive oil and 100 g fresh bay leaves in a high powered blender for 2–3 minutes or until smooth. Strain through a coffee filter paper or cheesecloth.

Photography by Adam Liaw.

Want more from The Cook Up?

• Stream free here at SBS On Demand.

• Get the show recipes, articles and more here.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Country Music

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G