Louisiana Crab Cakes with Red Pepper Mayonnaise

Crabby and crusty is what a true crab cake should be, and this one hits the spot perfectly.

Serves 2

This recipe is taken from Delia's How to Cheat at Cooking

Louisiana Crab Cakes with Red Pepper Mayonnaise
 43g tin John West dressed crab, plus 170g jumbo crab meat (Asda Extra Special) or other white crab meat, drained
 2 spring onions
 1 pack (about 25g) fresh coriander
 1 piece jalapeno pepper, from a jar
 grated zest of 1⁄2 lemon
 1 medium egg, beaten
 3 rounded tablespoons dried breadcrumbs (Waitrose Cooks’ Ingredients) or dried ciabatta breadcrumbs (Tesco Ingredients)
 good pinch cayenne pepper
 1 heaped tablespoon semolina
 1 tablespoon groundnut or other flavourless oil
For the red pepper mayonnaise
 the equivalent of 1⁄2 fresh red pepper (from a jar of roasted peppers)
 1 fat clove garlic, peeled
 2 rounded tablespoons Delouis Fils fresh mayonnaise
 good pinch cayenne pepper


First of all, chop the spring onions, half the coriander (minus any very thick stalks) and the jalapeño in a mini-chopper. Combine these with the rest of the ingredients (except the semolina and oil), season and mix well.

After that, divide the mixture into 6 and form it into round patties, squeezing the mixture together firmly.

Spoon the semolina on to a plate and coat the crab cakes on all sides.

For the mayonnaise, whiz the ingredients together in a mini-chopper and empty it into a dish.

To cook the crab cakes, heat the oil in a medium frying-pan till very hot and shimmering, then cook them for about 2 minutes on each side.

Serve with the remaining coriander to garnish and a good helping of mayonnaise.

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