Louisiana Crab Cakes with Red pepper Mayonnaiaise
Posted: Tuesday, January 12th, 2010 at 12:41 pm
Serves 2
Ingredients
- 43g tin John West dressed crab plus 170g jumbo crab meat or other white crab meat, drained
- 2 spring onions
- 1 pack (about 25g) fresh coriander
- 1 piece jalapeño pepper, from a jar
- grated zest of ½ lemon
- 1 medium egg, beaten
- 3 rounded tablespoons dried breadcrumbs or dried ciabatta breadcrumbs
- a good pinch of cayenne pepper
- 1 heaped tablespoon semolina
- 1 tablespoon groundnut or other flavourless oil
Mayonnaiaise
- the equivalent of ½ fresh red pepper (from a jar of roasted peppers)
- 1 fat clove garlic, peeled
- 2 rounded tablespoons Delouis Fils
- fresh mayonnaise
- a good pinch of cayenne pepper
Method
- 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 the mayonnaise.