Lousiana crab cakes

Name: Lousiana crab cakes
Total time: 30 min
Yield: Serves 2
Cuisine: American
Ingredients: watercress or lemon wedges to serve; 1 stalk red pepper or red onion or celery all cooked in 1 tbsp oil until softened then cooled; 200g white crab meat mixed with...; a pinch cayenne; a dash Tabasco; mustard ½ tsp Dijon; 2 tbsp mayonnaise; 50g fresh breadcrumbs

Published: December 19, 2014 at 2:28 PM

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Serves 2

A little effort

Total time: 30 mins

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Crispy and packed with flavour, our best Louisianna-style crab cakes are spiced up with cayenne pepper, tabasco and Dijon mustard. Delicious served with watercress and lemon wedges.

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Complete the dish

Try these Louisiana-style crab cakes, then check out our classic crab cakes, mini crab cakes, chilli crab cakes and more crab recipes.

Ingredients

Nutrition

watercress or lemon wedges

to serve
1 stalk red pepper or red onion or celery

all cooked in 1 tbsp oil until softened then cooled
200g white crab meat

mixed with...
a pinch cayenne
a dash Tabasco
mustard ½ tsp Dijon
2 tbsp mayonnaise
50g fresh breadcrumbs

Nutrition: per serving

kcal361
fat19.3g
saturates2.7g
carbs24.9g
fibre1.8g
protein23.4g
salt2.04g

Method

step 1

Mix the red pepper mix with the crab mix. form into 6 small cakes and chill for 20 minutes. Heat a little olive oil in a pan then fry the cakes for 3-4 minutes each side until golden. Serve 3 cakes per person with watercress and lemon wedges.

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