2 tbs diced onion
3 tbs diced, mixed capsicum
(yellows, green, red)
1 egg
1 tbs minced coriander
4 tbs mayonnaise
1 tbs tabasco
Juice of 1 lemon
1 tbs dijon mustard
salt to taste
pepper to taste
450g cooked white crab meat
200g breadcrumbs

Papaya Ceviche:
75 gm sweet turnip, diced
100 gm ripe papaya, diced
1 tbs read onion, diced
1/2 tbs chopped coriander
25 ml fresh lemon juice
1/2 birds eye chilli, minced
salt as needed
pepper as needed
100 - 200 ml ginger emulsion
4 tbs oil
5 baby mache or other baby greens

Ginger Emulsion:
1 tbs oil
100 gm chopped shallots
100 gm chopped fresh ginger
100 ml vermouth
250 ml dry white wine
200 gm cold butter, cut into cubes
salt as needed

Ginger Emulsion:
Saute shallots in oil over medium heat until translucent, add ginger, lower heat and saute for 3-5 minutes

Add vermouth and white wine, cook over medium-low heat for about 20 minutes, or until reduced to 75- 50ml

Strain liquid, discard solids and return liquid to the pan, using a hand held blender, slowly incorporate butter into sauce, working with a little butter at a time while maintaining a constant temperature until all butter is emulsified into the sauce.

Crab Cakes:
Clean cooked crab meat of excess shells and drain lightly press out any excess water.

Combine first 8 ingredients mix well.

Season with salt and pepper and gently fold in crab meat taking care not to break up crab meat.

Fold in half of breadcrumbs to crab meat mixture, let rest in refrigerator for 20 minutes.

Divide into 10 portions and form into cakes, dredge in remaining breadcrumbs.

For Papaya and Sweet Turnip Ceviche:
Combine all ingredients serve chilled.

Finishing the dish:
Heat oil in pan. Add crab cakes and pan fry on each side about 2 minutes over medium heat until golden brown.

Spoon ginger emulsion in center of plate, using ring mold spoon papaya ceviche on ginger emulsion. Top with crab cake and garnish with baby greens.