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.
NOTE: This recipe is from the book Delia's How to Cheat at Cooking, which was published in 2008; therefore you may have difficulty finding the exact ingredients that were available then. We have kept these recipes on the site, as we know many people have adapted them to what is currently available
This recipe is 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.