07 Mar 2022
20 Minutes | easy | Serves 2
These crab cakes combine the intense flavour of brown crab meat with the beautiful meaty texture of the white claw meat. They could easily be spiced, too. Try adding a little Cajun spice mix, or more chilli.
Combine the mayonnaise, gochujang and lime juice and mix well. Cover and set aside.
To make the sweetcorn salsa, combine the sweetcorn, spring onion, coriander, lime zest and juice and red pepper with some salt. Mix well and set aside.
Combine the crab meat, breadcrumbs, mustard, mayonnaise, hot sauce, lemon zest, white and black peppers, egg and spring onion and mix until well combined. Divide into 6 balls and flatten into cakes.
Preheat two gas burners on the Jupiter Outback BBQ and set the heat to medium. Brush the crab cakes lightly with oil and grill for a few minutes each side, or until lightly charred and warmed through.
To serve, arrange the crab cakes on a serving plate and serve the mayonnaise and salsa alongside.
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