Louisiana crabcakes with spicy mayo

Name: Louisiana crabcakes with spicy mayo
Total time: 30 min
Yield: makes 6
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; flour 50g, seasoned; eggs 2, beaten; chilli tortilla chips 100g, crushed

30 minutes plus chilling
makes 6
Easy

These crabcakes are easy to prepare and perfect for entertaining family and friends. Using chilli tortilla chips as the coating gives them extra crunch and heat but you can also use normal ones, if you like

March 26, 2017 at 10:00 am

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

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.