Cajun Spiced Noodle Crab Cakes
4
peopleServes
15
minutesPreparation Time
15
minutes Stove TopCooking Time
Ingredients
- Noodle Crab Cakes
- 50 g vermicelli rice noodles
- 1 x 170 g can crab meat, drained
- 2 tsp McCormick Cajun Seasoning
- ¼ cup (45g) self raising flour
- 1 egg
- 4 spring onions, finely chopped
- 1 carrot, coarsely grated
- ½ cup fresh coriander leaves, roughly chopped
- McCormick Adjustable Grinder Sea Salt
- 1/3 cup (80ml) vegetable oil (approximately)
- Lime Mayonnaise
- 1/3 cup (80mL) whole egg mayonnaise
- 1 lime, zest
- ½ lime, juiced
- McCormick Adjustable Grinder Black Peppercorns
Directions
- Place noodles in a heatproof bowl. Cover with boiling water. Stand for 4 to 5 minutes or until tender, drain well. Return noodles to the bowl and cut randomly with a pair of scissors to shorten. Add crab meat, McCormick Cajun Seasoning, flour, egg, spring onion, carrot, coriander and season well with McCormick Sea Salt. Stir until well combined.
- Heat 2 tablespoons of oil in a medium frying pan over medium-high heat. Spoon tablespoonsful of batter into the pan and cook the cakes in batches for about 2 minutes each side, or until golden brown. Transfer cooked cakes to an absorbent paper lined tray. Continue cooking remaining mixture.
- To make Lime Mayonnaise; combine whole egg mayonnaise with the lime zest and juice, season well with McCormick Black Pepper and stir well.
- Serve crab cakes on a platter with lime mayonnaise.
Recipe Tip
These crab cakes can be prepared as a finger food menu item or as larger cakes as part of breakfast/ lunch.
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