Try these Louisiana crab cakes with spicy mayo, then check out our classic crab cakes, mini crab cakes, chilli crab cakes and more crab recipes.
Ingredients
- olive oil
- onion 1/2 small, finely chopped
- green pepper 1/4, finely diced
- celery 1/2 stalk, finely chopped
- white crabmeat 200g
- breadcrumbs 6 tbsp
- egg 1
- American mustard 1 tsp
- smoked paprika 1/2 tsp
- garlic salt 1/2 tsp
- cayenne pepper 1/4 tsp
- ground cloves a pinch
- mayonnaise 100g
- hot sauce 1 tbsp
- salad leaves to serve
COATING
- flour 50g, seasoned
- eggs 2, beaten
- chilli tortilla chips 100g, crushed
Method
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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.
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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.
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Step 3
Put on the tray and grill for about 10 minutes, turning over halfway. Serve with the mayo and salad.
Nutritional Information
- Kcals 370
- Fat 21.8g
- Saturates 2.2g
- Carbs 28.4g
- Sugars 2.1g
- Fibre 1.8g
- Protein 14.1g
- Salt 1.24g