1 tbsp olive oil
1 small red onion, peeled and finely chopped
1 garlic clove, finely chopped
1 small red capsicum, deseeded and finely chopped
3 spring onions, trimmed and finely chopped
600g fresh crab meat
200g fresh breadcrumbs
4 tbsp grated parmesan
1 tsp cayenne pepper
1 tsp oregano
1 tsp paprika
3 tbsp flat-leaf parsley, finely chopped
2 eggs, beaten
¼ cup plain flour; vegetable oil, for frying.
1½ tbsp capers, drained and chopped
1 jalapeño chilli, deseeded and finely chopped
1 tsp Tabasco
To serve: lemon wedges
1To make tartare, combine ingredients and refrigerate until ready to use.
2Heat olive oil in a frying pan over a medium heat and sauté onion, garlic, capsicum and spring onions for about 5 minutes or until softened.
3Flake crab meat into a bowl, and add parmesan, onion mix, cayenne, oregano, paprika, parsley, one beaten egg and 50g breadcrumbs. Combine well. Refrigerate for a few hours.
4Remove from refrigerator and shape into 6cm round or oval shapes. Dust in plain flour, dip into remaining beaten egg, then coat carefully with remaining breadcrumbs.
5Heat vegetable oil in a large frying pan or saucepan and cook crab cakes, in batches if necessary, for about 3 minutes or until golden brown, turning occasionally.
6Serve with tartare and lemon wedges.
Paprika, cayenne, capsicum, jalapeno chilli and Tabasco – this dish is very spicy and therefore somewhat tricky to recommend a wine match. A crisp beer would work or, as always, spice-friendly riesling but I like the way grüner veltliner copes with spicy food. After all, it’s the companion variety to riesling in Austria and is starting to show its stripes here in Australia. The Longview Grüner’s hallmark white pepper spices and cool honeydew melon flavours will help to soothe the Creole kick of the crab cakes and its tangy sauce.