Nothing says summer like fresh seafood. These Tex-Mex style crab cakes are packed with crab meat, capsicum, coriander and spices making for a delicious starter or side plate.
- 250g fresh crab meat
- ⅓ cup red capsicum, diced
- 3 green onions, diced
- 1 tbsp coriander, chopped
- ½ jalapeño, seeded and diced
- ¾ tsp (23114) MasterFoods Mexican Chilli powder
- ½ tsp salt
- ¾ tsp cumin
- ¼ cup (201478) Praise Whole Egg Mayonnaise
- ½ lemon, juiced
- 1 large egg
- ⅓ cup crackers, crushed
- 2 tbsp vegetable oil
- Lime wedges
1. To make the crab cakes
In a medium mixing bowl add the crab meat, capsicum, onion, coriander and jalapeño. Stir to combine. Add in the spices and mix. Add the mayonnaise, lemon juice, egg and crackers. Stir until mixed.
Take about 1/4 cup of the crab mixture and form into a little patty. Place this on a baking tray. Continue until all the crab mixture is formed into patties.
Place the crab cakes into the refrigerator to chill for at least an hour.
2. To cook the crab cakes
Once the crab cakes are cooled and set, heat the cooking oil in a medium sized pan over medium to high heat.
Gently add two to three crab cakes to the pan and cook for about 3 minutes. Carefully flip the crab cakes over and cook on the other side for another 3 minutes.
3. To serve
Remove the crab cakes from the pan, place on a plate lined with a paper towel. Serve with lime wedges.
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