- Prep Time: 10 minutes
- Cook Time: 10 minutes
Louisiana crab cakes with spicy mayo
A great takeaway idea! Louisiana crab cakes are guaranteed to excite takeaway and dine in customers alike! Using chilli tortilla chips as the coating gives them extra crunch and heat. Scale our crab cakes and fully prep them prior to service, leaving just 10 minutes on the grill to finish them. A great addition to lunch, dinner and takeaway menus . Try them, your patrons will love them!
Ingredients
- 200 gm Pacific West Blue Swimmer Crab meat
- 1/2 onion small, finely chopped
- 1/4 green pepper, finely diced
- 1/2 celery stalk, finely chopped
- 6 tbs breadcrumbs
- 1 egg
- 1 tsp American mustard
- 1/2 tsp smoked paprika
- 1/2 tsp garlic salt
- 1/4 tsp cayenne pepper
- a pinch ground cloves
- 100g mayonnaise
- 1 tbsp hot sauce
- salad leaves to serve
- 50g flour, seasoned - coating
- 2 eggs, beaten - coating
- 100g chilli tortilla chips, crushed - coating
Instructions
For the Louisiana crab cakes with spicy mayo
Heat 1 tbsp oil in a frying pan over a medium heat and fry the onion, pepper and celery with a pinch of salt until soft. Cool completely. Mix this with the crab, breadcrumbs, egg, mustard, spices and pepper and form into 6 cakes. Put in the fridge for 15 minutes to firm up. Mix the mayonnaise and hot sauce. Heat the grill to medium and lightly oil a baking tray. Dip the cakes in the seasoned flour, shaking off any excess, then the egg, and then the tortilla chips, pressing the pieces on, to coat. Put on the tray and grill for about 10 minutes, turning over halfway. Serve with the mayo and salad.
For our Louisiana crab cakes we use Pacific West’s Blue Swimmer Crab Meat. This has been fully cooked and chilled and ‘ready to go’.
Product number: 4710, 4711, 4712
Sizes: 227g
Pack size: 6 x 227g
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