Crab cakes with pineapple salsa

Charita Jones cooks crab cakes with a fresh pineapple salsa for her dinner party first course using her momma's special Cajun seasoning
By Charita Jones
Crab cakes with pineapple salsa
  • Rating:
  • Serves: 4
  • Cook Time: 8 minutes
  • Prep Time: 20 minutes plus refrigeration
  • Effort: medium

Ingredients

  • 500 g crab meat
  • 1 onion, , finely chopped
  • 1 egg
  • 1 tsp Momma's cajun seasoning
  • 1 tsp Worcestershire sauce
  • 1 tsp mild American mustard
  • 2 tsp chopped parsley
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1 tsp lemon juice
  • 100 g breadcrumbs, or cornbread, crumbled
  • 1-2 dashes of vegetable oil, for frying
  • 1 tsp dried red chilli flakes
  • 1 handfuls cornmeal, to bind the cakes

For the pineapple salsa

  • 250 g fresh or tinned diced pineapples
  • 1 pinches dried red chilli flakes
  • 2 tbsp coriander, , finely chopped
  • 1 pinches salt
  • 1 squeeze lemon juice

For Momma's cajun seasoning

  • 10 g cayenne pepper, or chilli powder
  • 10 g black peppercorns, ground
  • 10 g garlic powder
  • 10 g ground coriander
  • 10 g ground cumin
  • 7 g dried red chilli flakes
  • 7 g white sugar
  • 60 g dried onion flakes
  • 25 g dried mixed herbs
  • 7 g grated nutmeg
  • 50 g salt

Method

1. For the cajun seasoning: finely blend everything but the salt together in a food processor to a fine consistency, mix in the salt and store in a jar away from heat (unused seasoning will keep for a month but will store longer in the freezer).

2. For the pineapple salsa: put all the ingredients in a bowl. Mix with a hand blender until the salsa is quite smooth but still has some texture - don't over blend it.

3. For the crab cakes: put all the ingredients except the vegetable oil in a large bowl and combine well. If the mixture is too dry, add a touch of milk, just so it is moist enough to form into patties, about 7.5cm across, and place on a tray lined with greaseproof paper and dust with cornmeal. Place in the fridge and chill for at least an hour. This will help the crab cakes hold their shape.

4. When you are ready to cook them, place a large frying pan on the heat and add enough oil to cover the base. When the oil is hot, add the crab cakes and cook for 3-4 minutes on each side, until browned. Serve with rice, potatoes or salad.

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