Simple Way to Make Perfect Sig's Leek and Sweet Pepper Crab Cakes

Hello everybody, welcome to our recipe page. Today I’m gonna show you a way to prepare a distinctive dish, Sig's Leek and Sweet Pepper Crab Cakes. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.

Sig's Leek and Sweet Pepper Crab Cakes Recipe.

You can cook Sig's Leek and Sweet Pepper Crab Cakes using 17 ingredients and 7 steps. Here is how you cook it.

Ingredients of Sig's Leek and Sweet Pepper Crab Cakes

1. You need 1 medium of shallot.
2. You need 2 of very small baby leeks.
3. You need 1 of pointed Italian or other sweet pepper, any colour.
4. You need 3 small of cloves of smoked garlic.
5. Take of fresh very fine chopped flat parsley.
6. Prepare of grated zest (peel) of one unwaxed lemon.
7. Take 1 tbsp of Worcestershire Sauce.
8. Take 1 1/2 of tablespoon mustard , mild to medium hot.
9. You need 1/2 of teaspoon best sea salt or salt substitute.
10. Prepare 1 pinch of turmeric.
11. It’s 1/2 tsp of cayenne pepper or to taste.
12. Make ready 2 pinch of smoked paprika.
13. It’s 2 of egg whites.
14. It’s 1 of egg yolk.
15. It’s 500 of grams crabmeat, either fresh or ready cooked.
16. Prepare 225 of grams breadcrumbs , either fresh or dried.
17. You need 3 of to four tablespoon plain flour for dusting your hands when doing the patties.

Sig's Leek and Sweet Pepper Crab Cakes step by step

1. Chop your pepper,shallot leeks, garlic cloves and parsley very finely , put all into a bowl.
2. 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.
3. 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.
4. 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.
5. 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..
6. Remember that these are very delicate because of their texture, so be gentle with them . I served with caramalised lemon butter and fresh asparagus.
7. This will serve 3 to 4 people depending on the size patty you make ..