Prawn Crab Toasts

During our Yercaud trip, the resort we stayed in regaled us with a string of lip-smacking dishes. The prawn toast was one of the culinary delights we savoured there to our hearts content. Inspired by the delicious prawn toasts, once we returned home, I tried emulating the same mixing prawns with crab meat to add my special touch. Needless to mention, my first attempt turned out to be a hit.

The recipe below is of a great dish to serve guests. No wonder it will win you scores of appreciation.

 

Penne Pasta With Crab Meat

I am not very good in giving names to my dishes. This task I usually assign to my hubby who comes up with catchy sobriquets to call someone's attention to a very simple concoction. After all, we first buy names before setting our tongue on it. So a good name is mandatory to attract people towards your culinary creations. However, the recipe that I am going to describe now does not require any strikingly bombastic name as the dish itself cooked with mellow crab meat infused with the flavours of assorted vegetables and some exquisite spices make it one of a kind.

Truly enjoyable, the crab mixture goes so well with the pasta that it will leave you licking your fingers.

Crab Cake

My first attempt at preparing crab cake was a huge failure, discouraging enough to send me into a state of paranoia to make the second attempt. I added big chunks of prawns along with crabs and used too much of mayonnaise thereby making the batter become wobbly in texture and the moment I put the patties, shaped into one after a lot of struggle, into the oil, all hell broke loose and the mixture crumbled into smithereens. Within minutes crab cakes or what they were supposed to be resembled more of crab prawn stir fry. All the painstaking efforts made in one evening went kaput.

Months after my first attempt I made the second attempt, this time with less ingredients omitting few things like prawns and mayonnaise and bingo, it turned out to be a piece of work. Crab cakes were delicious. I believe if you want to use prawns in crab cakes, you have to shred them in tiny bits so that they easily form into a ball otherwise they will create hindrance.

Quintessentially, mayonnaise is a must-have ingredient in all American crab cake preparations. But it adds to the calorie level and hence from the time of my second attempt whenever I've cooked crab cakes, I have deliberately ruled mayonnaise out to avoid feeling guilty afterwards. So my crab cakes are a bit towards healthier low calorie side, albeit tasty all the same.