Olive Magazine
Louisiana Crab Cakes Recipe

Louisiana crabcakes with spicy mayo

Published: March 26, 2017 at 10:00 am
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  • Preparation and cooking time
    • Total time
    • plus chilling
  • Easy
  • Makes 6

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

  • Low calorie
Nutrition:
HighlightNutrientUnit
low inkcal370
fat21.8g
saturates2.2g
carbs28.4g
sugars2.1g
fibre1.8g
protein14.1g
salt1.24g
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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
  • 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.

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