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.
This recipe is taken from Delia's How to Cheat at Cooking Serves 2
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.