Easiest Way to Make Homemade Sig's Leek and Sweet Pepper Crab Cakes
by Alex Graves
Hello everybody, it’s Jim, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, sig's leek and sweet pepper crab cakes. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Sig's Leek and Sweet Pepper Crab Cakes is one of the most well liked of current trending foods on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. Sig's Leek and Sweet Pepper Crab Cakes is something that I’ve loved my entire life. They are fine and they look wonderful.
To begin with this particular recipe, we have to prepare a few components. You can have sig's leek and sweet pepper crab cakes using 17 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Sig's Leek and Sweet Pepper Crab Cakes:
Make ready 1 medium shallot
Make ready 2 very small baby leeks
Prepare 1 pointed Italian or other sweet pepper, any colour
Prepare 3 small cloves of smoked garlic
Take fresh very fine chopped flat parsley
Take grated zest (peel) of one unwaxed lemon
Make ready 1 tbsp Worcestershire Sauce
Get 1 1/2 tablespoon mustard , mild to medium hot
Get 1/2 teaspoon best sea salt or salt substitute
Get 1 pinch turmeric
Get 1/2 tsp cayenne pepper or to taste
Make ready 2 pinch smoked paprika
Prepare 2 egg whites
Make ready 1 egg yolk
Take 500 grams crabmeat, either fresh or ready cooked
Get 225 grams breadcrumbs , either fresh or dried
Get 3 to four tablespoon plain flour for dusting your hands when doing the patties
Instructions to make Sig's Leek and Sweet Pepper Crab Cakes:
Chop your pepper,shallot leeks, garlic cloves and parsley very finely , put all into a bowl
Add all the spices and all other ingredients ,except the breadcrumbs the crab meat and flour . Set aside about one half of the breadcrumbs and add the other half to the other ingredients
Mix well with your hands, until all is combined add the crab meat and gently lift it under , so that it does not all end up being mashy
Put the mixture into the fridge for 45 minutes or so then form into small patties with your hands floured . Roll the patties carefully into the rest of the breadcrumbs, covering them completely, transfer the patties to a plate and cover with clingfilm, and chill for another 45 minutes , for all the flavours to combine
Heat some oil in pan and cook a few patties at a time only, for 4-5 minutes from each side until they are cooked and golden brown.
Remember that these are very delicate because of their texture, so be gentle with them . I served with caramalised lemon butter and fresh asparagus
This will serve 3 to 4 people depending on the size patty you make .
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