Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Louisiana crabcakes with spicy mayo
- Preparation and cooking time
- Total time
- plus chilling
- Easy
- Makes 6
Ingredients
- olive oil
- 1/2 small onion, finely chopped
- 1/4 green pepper, finely diced
- 1/2 stalk celery, finely 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 flour, seasoned
- 2 eggs, beaten
- 100g chilli tortilla chips, 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.
