Louisiana Crab Cakes

I have had Delia Smith’s book ‘How to Cheat at Cooking’ for some time. Some very good recipes but I haven’t really used it much. Why you may ask. Well the thing is the shopping list for the ‘cheat’s’ ingredients is quite lengthy and I never seem to have the right things in the larder. It seems it is quite expensive to be a cheat. I noticed these crab cakes sometime ago and bought the tins of crab but as usual they got pushed to the back of the cupboard. I was however inspired by a photograph of them in Vi’ pantry and decided to make them. I didn’t have the jarred peppers for the required red pepper mayo but I made my own. They are really delicious and so easy to throw together. I will definitely be keeping the tinned crab meat to make these again. We had them as a main served with chips and salad but one would make a lovely starter I think.


  • 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 jalapeño pepper, from a jar
  • grated zest of ½ lemon
  • 1 medium egg, beaten
  • 3 rounded tablespoons dried breadcrumbs (Waitrose Cooks’ Ingredients) or dried ciabatta breadcrumbs (Tesco Ingredients)
  • a good pinch of cayenne pepper
  • 1 heaped tablespoon semolina
  • 1 tablespoon groundnut or other flavourless oil

For the red pepper mayonnaise

  • the equivalent of ½ fresh red pepper (from a jar of roasted peppers)
  • 1 fat clove garlic, peeled
  • 2 rounded tablespoons Delouis Fils fresh mayonnaise
  • a good pinch of cayenne pepper

First of all, chop the spring onions, half the coriander (minus any very thick stalks) and the jalapeño in a mini-chopper. Combine these with the rest of the ingredients (except the semolina and oil), season and mix well. After that, divide the mixture into 6 and form it into round patties, squeezing the mixture together firmly. Spoon the semolina on to a plate and coat the crab cakes on all sides.

For the mayonnaise, whiz the ingredients together in a mini-chopper and empty it into a dish.

To cook the crab cakes, heat the oil in a medium frying-pan till very hot and shimmering, then cook them for about 2 minutes on each side. Serve with the remaining coriander to garnish and a good helping of the mayonnaise.

Serves two as a main course. (Three cakes each)

What I did

I didn’t have fresh coriander so I used some parsley and dried coriander.

I moulded the cakes in a cookie cutter to give them a good shape

I popped them in the freezer for ten minutes in case they fell apart when frying

I made a sweet chilli and garlic mayo by putting some chilli jam and a little garlic paste into some Hellman’s. I used about 4-5 tablespoons of mayo as Delia’s didn’t give a very large amount. Well I needed something to dunk those chips into now I am no longer dieting.

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