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Recipe by olive magazine

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1. Mix the red pepper, with the red onion and celery and fry in 1 tbsp oil until softened, then cool. In another bowl, mix the crabmeat with the cayenne, Tabasco, Dijon mustard, mayonnaise and breadcrumbs. Combine the red pepper mix and the crab mix. Form into 6 small cakes and chill for 20 minutes. Heat a little olive oil in a pan then fry the cakes for 3-4 minutes each side until golden.
2. Serve 3 cakes per person with watercress and lemon wedges.

Per serving

361 kcalories, protein 23.4g, carbohydrate 24.9g, fat 19.3 g, saturated fat 2.7g, fibre 1.8g, salt 2.04 g

Latest comments and suggestions

• ludivine

  12 April 2008

  ludivine rated and commented on this recipe

  

  good, but nothing spectacular. and it was difficult to make them stay in one piece!

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• Woody

  17 June 2009

  Woody rated and commented on this recipe

  

  I love these - easy to prepare / cook and really tasty. We have had them about five times now - delicious with a big salad.

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• Scathach

  01 July 2009

  Scathach commented on this recipe

  Being a native of Louisiana (and also a lover of British foods) I can atest to the problem of finding a good crab cake recipe whose ingredients stay together once you start cooking them. After a long search, I have found a recipe which contains cornbread as the 'sticky' ingredient rather than flour or breadcrumbs. Next time you try this recipe, or even give it a go for the first time, bake some cornbread ahead of time and after it's cooled, crumble it up by hand and use 50g of that instead of the breadcrumbs.

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• Wendys Food

  09 July 2009

  Wendys Food rated and commented on this recipe

  

  Found this really easy to make and loved the taste

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Ingredients

• ½ red pepper , finely diced
• ½ red onion , finely diced
• 1 stalk celery , finely diced
• 200g white crabmeat
• a pinch cayenne pepper
• a dash Tabasco sauce
• ½ tsp Dijon mustard
• 2 tbsp mayonnaise
• 50g fresh breadcrumbs
• watercress to serve
• lemon wedges, to serve

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 30 minutes

Ingredients

• ½ red pepper , finely diced
• ½ red onion , finely diced
• 1 stalk celery , finely diced
• 200g white crabmeat
• a pinch cayenne pepper
• a dash Tabasco sauce
• ½ tsp Dijon mustard
• 2 tbsp mayonnaise
• 50g fresh breadcrumbs
• watercress to serve
• lemon wedges, to serve

Per serving

361 kcalories, protein 23.4g, carbohydrate 24.9g, fat 19.3 g, saturated fat 2.7g, fibre 1.8g, salt 2.04 g

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