Serves 4 25 mins Prep 20 mins Cooking
Serves 4 25 mins Prep 20 mins Cooking
1
Pop your oven up to 140C/120C fan/gas 1. Dollop 2 tbsp butter in a medium, non-stick pan over a medium heat, add your onions, peppers and celery and cook until softened, making sure to stir as you go!
2
Mix your egg, mustard, Worcester sauce, 1 tbsp Very Lazy Cajun Paste and chilli flakes with seasoning. Add your crab, along with your onions, peppers and celery with 100g of breadcrumbs, give a whizz together and form into 8 fishcakes.
3
Toss the rest of your breadcrumbs onto a flat plate and then pat each cake in the crumbs so fully covered and chill in the fridge for 10 mins.
4
While you wait, onto the Cajun aioli! Mix together Very Lazy Garlic Paste and 1 tbsp of Very Lazy Cajun Paste with your mayo, give it a stir and season with salt and pepper.
5
Take your crab cakes out of the fridge and heat your veg oil in a large, non-stick pan. Add 4 crab cakes at a time and fry for 4 mins on each side until golden. Pop your first batch in the oven on a lined baking tray while you crack on with the rest.
6
Once golden and delish serve 2 onto each plate on a mound of mixed leaves a dollop of Cajun aioli, a lemon wedge and scattering of coriander for a dinner that's sure to impress!
