Louisiana Crab Cakes with Red Pepper Mayonnaise

"Crabby and crusty is what a true crab cake should be, and this one hits the spot perfectly. NOTE: This recipe is from the book Delia's How to Cheat at Cooking, which was published in 2008; therefore you may have difficulty finding the exact ingredients that were available then. We have kept these recipes on the site, as we know many people have adapted them to what is currently available"
Servings:
2 people

Health Score

High
Medium
Low
7.9 / 10
Medium score

Glycemic Index

Index
51
Low
Load
12
Moderate

Nutrition per serving:

Calories362.15 kcal18%
Fat24.95 g36%
Carbs24.30 g9%
Sugars4.71 g5%
Protein11.85 g24%
Sodium293.72 mg15%
Fiber3.84 g14%
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index
51
Low
Glycemic Load
12
Moderate

Ingredients

43g tin John West dressed crab, plus 170g jumbo crab meat (Asda Extra Special) or other white crab meat, drained
2 spring onions
1 pack (about 25g) fresh coriander
1 piece jalapeno pepper, from a jar
grated zest of 1⁄2 lemon
1 medium egg, beaten
3 rounded tablespoons dried breadcrumbs (Waitrose Cooks’ Ingredients) or dried ciabatta breadcrumbs (Tesco Ingredients)
good pinch cayenne pepper
1 heaped tablespoon semolina
1 tablespoon groundnut or other flavourless oil
the equivalent of 1⁄2 fresh red pepper (from a jar of roasted peppers)
1 fat clove garlic, peeled
2 rounded tablespoons Delouis Fils fresh mayonnaise
good pinch cayenne pepper

Directions

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