Crab Cakes with Pineapple Salsa

INGREDIENTS :

• 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

PROCEDURE :

• 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.