Crab cakes with caramelised vinaigrette sauce

These baked crab cakes will be a hit at beach outings and dinner parties alike.

Ingredients (serves 4):
For crab cakes:
400g cooked crab meat
1 small carrot, parboiled and finely chopped
1 onion, finely chopped
A handful of coriander leaves, finely chopped
2 tsp freshly squeezed lemon juice
1 tsp powdered mustard
1 1/2 tsp oyster sauce
1/2 tsp salt
1 tsp white pepper
3 tbsp panko flakes (Japanese breadcrumbs)
1/4 cup olive oil

For the coating:
1 cup flour
1 egg, beaten
1 cup panko flakes

Vinaigrette sauce:
1/2 cup balsamic vinegar
1/2 cup fresh orange juice
2 tbsp brown sugar

Method:
1. Mash the crab meat and remove excess water. Mix with the rest of the ingredients.
2. Roll small handfuls of the mixture into balls and flatten into patties.
3. Coat the crab cakes with flour, followed by egg and panko flakes.
4. Place the crab cakes on a baking tray lined with parchment paper. Brush olive oil on crab cakes, then bake at 175 deg C for 20 minutes, until golden brown.
5. Mix all the sauce ingredients in a saucepan, then simmer on low heat until the sauce thickens. Drizzle over crab cakes just before serving.

Recipe source: Simply Her magazine (Mar 2008)

Prawn and pear with mustard-miso dressing

Ingredients (serves 3-4):
300g large prawns
1 Chinese pear
1/2 telegraph cucumber (or 2 Japanese cucumbers)

Dressing (mixed together):
1 heaped tbsp miso paste (mix of red and white)
1-2 tsp whole-grain mustard paste
1 tbsp lemon juice

Method:
1. Cook prawns in boiling water. Plunge prawns into ice water to stop the cooking. Reserve 1/4 cup poaching liquid for the dressing.
2. Shell prawns. Core and cut Chinese pear into wedges. Toss with some lemon juice to prevent browning. Cut cucumber into chunky bite-sized pieces.
3. Add reserved prawn poaching liquid to the dressing and mix well.
4. Toss prawn, pear and cucumber with the dressing. Serve immediately.

Recipe source: Food and Travel magazine (Feb 2007)

Broccoli and cauliflower gratin

Ingredients:
1 small cauliflower (about 250g)
1 small head broccoli (about 250g)
1/2 cup plain low fat yoghurt
75g grated low fat cheddar cheese
2 tsp wholegrain mustard
2 tbsp wholemeal breadcrumbs
Salt and black pepper to taste

Method:
1. Break the cauliflower and broccoli into florets and cook in lightly salted, boiling water for 8-10 minutes, until just tender.
2. Drain well and transfer to a flameproof dish.
3. Mix together the yoghurt, grated cheese and mustard, then season the mixture with pepper.
4. Spoon over the cauliflower and broccoli.
5. Sprinkle the breadcrumbs over the top.
6. Place under a grill until golden brown.
7. Serve hot with rice or pasta.

Recipe source: Today newspaper