Lousiana crab cakes
Serves 2
A little effort
Total time:
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.
Skip to ingredients
- watercress or lemon wedgesto serve
- 1 stalk red pepper or red onion or celeryall cooked in 1 tbsp oil until softened then cooled
- 200g white crab meatmixed 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.