Louisiana crabcakes with spicy mayo
- Preparation and cooking time
- Total time
- plus chilling
- Easy
- Makes 6
Skip to ingredients
- olive oil
- 1/2 small onionfinely chopped
- 1/4 green pepperfinely diced
- 1/2 stalk celeryfinely chopped
- 200g white crabmeat
- 6 tbsp breadcrumbs
- 1 egg
- 1 tsp American mustard
- 1/2 tsp smoked paprika
- 1/2 tsp garlic salt
- 1/4 tsp cayenne pepper
- a pinch ground cloves
- 100g mayonnaise
- 1 tbsp hot sauce
- to serve salad leaves
COATING
- 50g flourseasoned
- 2 eggsbeaten
- 100g chilli tortilla chipscrushed
Nutrition: per serving
- kcal370low
- fat21.8g
- saturates2.2g
- carbs28.4g
- sugars2.1g
- fibre1.8g
- protein14.1g
- salt1.24g
Method
step 1
Heat 1 tbsp oil in a frying pan over a medium heat and fry the onion, pepper and celery with a pinch of salt until soft. Cool completely. Mix this with the crab, breadcrumbs, egg, mustard, spices and pepper and form into 6 cakes. Put in the fridge for 15 minutes to firm up. Mix the mayonnaise and hot sauce.
step 2
Heat the grill to medium and lightly oil a baking tray. Dip the cakes in the seasoned flour, shaking off any excess, then the egg, and then the tortilla chips, pressing the pieces on, to coat.
step 3
Put on the tray and grill for about 10 minutes, turning over halfway. Serve with the mayo and salad.
