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.
|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|
|Oven temperatures and Conversions|
|Click here for information|
This recipe is taken from Delia's How to Cheat at Cooking
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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