Crab Cakes with Lemon Cream
Heat fish stock a little and add oatmeal to soak. Drain crab meat and chop finely. Rinse bell pepper, cut in half, remove seeds and ribs and finely chop. Rinse, trim and chop scallions. Whisk eggs together. Mix crab meat with peppers and scallions. Drain the oatmeal. Add oatmeal and bread crumbs to crab meat, season with salt, chili and pepper and mix with the eggs. Should the mixture be too soft then add a tablespoon of breadcrumbs. From the mixture shape into 8 patties and fry in a pan with hot oil until golden brown on both sides. Place finished cakes on a wooden board and cut out with a round cookie cutter or even a glass about 10 cm (approximately 4 inch) into 8 biscuits. Allow cakes to rest until sauce is ready.
Combine mayonnaise with lemon peel and lime juice. Serve the crab cakes with a lettuce leaf on plate and serve each with a dollop of lemon mayonnaise.