Crab Cakes with Parsnip Remoulade & Roasted Tomatoes
Crab and fish cakes have been a staple in Kiwi households for many years, and these Crab cakes are served with creamy delicious parsnip remoulade and roasted tomatoes for a tasty and well rounded meal.
4 crab cakes (we love United Fish Co)
4 large parsnips, peeled into ribbons
8 small truss tomatoes Olivado olive oil
2 tbsp white vinegar
1/3 cup creme fraiche
2 tsp capers, chopped
1 tbsp chopped parsley (we love Superb Herb)
Place the crab cakes on a baking tray and cook as per pack instructions. After 5 minutes, place the tomatoes around the crab cakes, drizzle with oil and roast alongside the cakes.
Place the parsnip ribbons in a bowl and pour over the vinegar. Sprinkle with salt, toss and leave to sit for 10 minutes. After 10 minutes, squeeze as much vinegar from the parsnip as possible and place into a new bowl.
Add the creme fraiche, capers and parsley to the parsnips and toss well to evenly combine.
Serve the parsnip remoulade alongside the cooked crab cakes and roasted tomatoes.