Crab Cakes
A Spicendipity recipe for Chilli Seasoning
This is one of my favourite recipes ever. You can make these large for a hearty lunch or miniature for an impressive hors d’oeuvre or appetiser.
Ingredients:
- 1 lb lump crab meat
- 1/4 cup mayonnaise
- 1 medium red onion, diced
- 1 red pepper, diced
- 3 celery stalks, diced
- 2 cups dry breadcrumbs
- 1 egg
- 3 tbsp fresh flat leaf parsley, chopped
- 1 tbsp Chilli Seasoning
- 1 tbsp fresh lemon juice
- grating of lemon zest
- salt and pepper to taste
- Vegetable oil, for frying
Mix all ingredients, save 1 cup of breadcrumbs. Form into cakes, you can make small ones for hors d’oeuvres or larger ones for appetizers. Once formed, coat in remaining cup of breadcrumbs.
Heat oil in medium saucepan and fry crab cakes for 2-3 minutes a side, until golden brown. Serve as is or with a baby green salad and some remoulade or honey mustard dressing and a wedge of lemon.