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Archive of BBC Food Recipes

Louisiana crab cakes with grilled sweetcorn and mango salsa

Prep time 30 mins to 1 hour
Cook time 30 mins to 1 hour
Serves 4
From Chefs: Put Your Menu Where Your Mouth Is
Use tinned crabmeat if fresh isn’t available for this easy fishcake recipe – likewise you can use tinned sweetcorn instead of corn on the cob (if you must).

Method


  1. Place the crabmeat, potato, peppers, spring onions and red chilli in a large bowl, season with salt and pepper and mix well.

  2. Shape the crab mixture into thick patties using wet hands. Lay on a plate and place in the fridge for at least 30 minutes to firm up.

  3. Place the flour, eggs and breadcrumbs into three separate wide shallow bowls. Once the crab cakes have rested, dredge them in the flour, then dip them in the egg and finally coat in the panko crumbs. Return them to the plate to rest in the fridge until you are ready to serve.

  4. Preheat the oven to 200C/400F/Gas 6.

  5. For the salsa, heat a griddle pan and place the corn on the griddle for 8-10 minutes, turning around until charred all over. Set aside.

  6. Once the corn is cooked, remove it from the griddle and set aside to cool.

  7. When the corn is cool enough to handle, remove the kernels using a sharp knife and add to a medium bowl. Add the rest of the salsa ingredients and mix. Set aside.

  8. Heat a large frying pan and add the oil. Once hot, add the crab cakes and cook on each side for 3-4 minutes, or until crisp and golden-brown. Place onto a baking tray in the oven for five minutes.

  9. To serve place the salsa in the centre of the plate and put two crab cakes on top. Top with a wedge of lime.

Ingredients

For the crab cakes

  • 500g/1lb 2oz fresh white crabmeat
  • 200g/7oz mashed potato
  • 1 red pepper, finely diced
  • 1 green pepper, finely diced
  • 4 spring onions, finely chopped
  • 1 fresh red chilli, finely chopped
  • 110g/3¾oz plain flour
  • 2 medium free-range eggs, beaten
  • 110g/3¾oz panko breadcrumbs
  • 2 tbsp vegetable oil

For the salsa

  • 2 corn on the cob
  • 1 mango, finely diced
  • 1 bunch spring onions, finely sliced
  • ½ cucumber, finely diced
  • 1 red chilli, finely chopped
  • 1 lime, juice only
  • 1 tbsp roughly chopped fresh coriander
  • 1 lime, cut into wedges

Shopping List

Louisiana crab cakes with grilled sweetcorn and mango salsa

Fruit and vegetables

Tins, packets and jars

Cooking ingredients

Dairy, eggs and chilled

Meat, fish and poultry


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