time to time Hub-UK
gets approached by or on behalf of a commercial
web site to provide a link. Most requests are
turned away but occassionally when they are worthwhile
sites, and have something to contribute to the
enjoyment of good food, it is a different matter.
Just such a site was Tonn Ruairi.
Ruairi is a small family company based on the
Co Down coast in Northern Ireland, specialising
in Crab products and other gourmet seafood from
the pollution free water of Dundrum Bay. They
offer a wide variety of the finest quality seafood,
delivered to your door.
225g / 8oz coconut milk, fresh is best but tinned
can be used
15ml / 1tbsp Thai sweet chilli sauce
30ml / 2tsp Thai fish sauce, more or less to
the crab cakes:
4 slices of white bread, make into breadcrumbs
in a food processor
1/2 cup double cream
3 eggs, beaten
15ml / 1tbsp peanut oil
5g / 1tsp English mustard
2.5ml / 1/2 tsp tabasco sauce
300g /10 1/2 oz Tonn Ruairi White crab meat
30g / 2tbsp chopped fresh coriander leaves
10g / 2tsp freshly grated ginger
juice of 1/2 lemon
15g / 1tbsp finely sliced shallots
salt to taste
peanut oil for frying
12 Tonn Ruairi scallops
each scallop in half horizontally and quickly
sear on both sides in a non-stick frying pan
with a sprinkling of peanut oil with coriander
leaves, to garnish
make the sauce:
all the sauce ingredients and set aside (do
make the crab cakes:
the breadcrumbs, cream the beaten eggs, then
add the peanut oil, mustard and tabasco sauce
and mix well.
all the remaining ingredients and mix well to
the mixture into 4 portions and form into patties.
the peanut oil in a large frying pan making
sure it is hot before adding crab cakes. Fry
crab cakes on both sides until golden brown
and cooked through.
one crab cake on a plate and top it with scallop
halves. Spoon over some of the sauce and garnish
with coriander leaves.