Louisiana crabcakes with spicy mayo
Makes 6
Easy
Total time:
plus chilling
These crabcakes are easy to prepare and perfect for entertaining family and friends. Using chilli tortilla chips as the coating gives them extra crunch and heat but you can also use normal ones, if you like
Skip to ingredients
Showing items 1 to 3 of 6
- olive oil
- 1/2 small onionfinely chopped
- 1/4 green pepperfinely diced
- 1/2 stalk celeryfinely chopped
- 200g white crabmeat
- 6 tbsp breadcrumbs
- 1 egg
- 1 tsp American mustard
- 1/2 tsp smoked paprika
- 1/2 tsp garlic salt
- 1/4 tsp cayenne pepper
- a pinch ground cloves
- 100g mayonnaise
- 1 tbsp hot sauce
- to serve salad leaves
COATING
- 50g flourseasoned
- 2 eggsbeaten
- 100g chilli tortilla chipscrushed
Nutrition: per serving
- kcal370low
- fat21.8g
- saturates2.2g
- carbs28.4g
- sugars2.1g
- fibre1.8g
- protein14.1g
- salt1.24g
Method
step 1
Heat 1 tbsp oil in a frying pan over a medium heat and fry the onion, pepper and celery with a pinch of salt until soft. Cool completely. Mix this with the crab, breadcrumbs, egg, mustard, spices and pepper and form into 6 cakes. Put in the fridge for 15 minutes to firm up. Mix the mayonnaise and hot sauce.
step 2
Heat the grill to medium and lightly oil a baking tray. Dip the cakes in the seasoned flour, shaking off any excess, then the egg, and then the tortilla chips, pressing the pieces on, to coat.
step 3
Put on the tray and grill for about 10 minutes, turning over halfway. Serve with the mayo and salad.
