Events and Celebrations

Crab and Corn Cakes with Red Pepper Mayonnaise

cook 30 mins
  • 2 red peppers
  • 3 tablespoons olive oil
  • 200 g (7 oz) frozen sweetcorn, defrosted
  • 2 spring onions, chopped
  • 1 egg, lightly beaten
  • 50 g (2 oz) mayonnaise
  • 400 g (13 oz) freshly picked crab meat
  • 50 g (2 oz) dried breadcrumbs
  • 50 g (2 oz) polenta
  • chipotle sauce, to taste
  • salt and pepper
  • Rub the peppers with 1 tablespoon oil and cook under a preheated hot grill for 15 minutes, turning often, until charred all over. Put in a plastic bag and leave to cool a little, then peel away the skin and discard the seeds and cores.
  • Mix together the sweetcorn, spring onions, egg and 2 tablespoons mayonnaise. Carefully stir in the crab meat and season to taste. Form the mixture into small cakes using your hands. Scatter the breadcrumbs and polenta over a plate, and dip each cake into the crumbs until well coated. Transfer to a plate and leave to firm in the freezer for 5 minutes.
  • Whizz together the roasted peppers and remaining mayonnaise in a food processor until smooth and add chipotle sauce to taste. Heat the remaining oil in a large, nonstick frying pan and cook the cakes for 2–3 minutes on each side until crisp and golden. Serve with the red pepper mayonnaise.
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