Crab Cakes with Pineapple Salsa

  • 500 g crab meat
  • 1 onion, , finely chopped
  • 1 egg
  • 1 tsp Momma's cajun seasoning
  • 1 tsp Worcestershire sauce
  • 1 tsp mild American mustard
  • 2 tsp chopped parsley
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1 tsp lemon juice
  • 100 g breadcrumbs, or cornbread, crumbled
  • 1-2 dashes of vegetable oil, for frying
  • 1 tsp dried red chilli flakes
  • 1 handfuls cornmeal, to bind the cakes
For the Pineapple Salsa
  • 250 g fresh or tinned diced pineapples
  • 1 pinches dried red chilli flakes
  • 2 tbsp coriander, , finely chopped
  • 1 pinches salt
  • 1 squeeze lemon juice
For Cajun seasoning
  • 10 g cayenne pepper, or chilli powder
  • 10 g black peppercorns, ground
  • 10 g garlic powder
  • 10 g ground coriander
  • 10 g ground cumin
  • 7 g dried red chilli flakes
  • 7 g white sugar
  • 60 g dried onion flakes
  • 25 g dried mixed herbs
  • 7 g grated nutmeg
  • 50 g salt
  • For the cajun seasoning: finely blend everything but the salt together in a food processor to a fine consistency, mix in the salt and store in a jar away from heat (unused seasoning will keep for a month but will store longer in the freezer). 
  • For the pineapple salsa: put all the ingredients in a bowl. Mix with a hand blender until the salsa is quite smooth but still has some texture - don’t over blend it. 
  • For the crab cakes: put all the ingredients except the vegetable oil in a large bowl and combine well. If the mixture is too dry, add a touch of milk, just so it is moist enough to form into patties, about 7.5cm across, and place on a tray lined with greaseproof paper and dust with cornmeal. Place in the fridge and chill for at least an hour. This will help the crab cakes hold their shape. 
  • When you are ready to cook them, place a large frying pan on the heat and add enough oil to cover the base. When the oil is hot, add the crab cakes and cook for 3-4 minutes on each side, until browned. Serve with rice, potatoes or salad. 


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