Sig's Leek and Sweet Pepper Crab Cakes Recipe

Name: Sig's Leek and Sweet Pepper Crab Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium shallot; 2 very small baby leeks; 1 pointed Italian or other sweet pepper, any colour; 3 small cloves of smoked garlic; 1 tbsp Worcestershire Sauce; 1 1/2 tablespoon mustard , mild to medium hot; 1/2 teaspoon best sea salt or salt substitute; 1 pinch turmeric; 1/2 tsp cayenne pepper or to taste; 2 pinch smoked paprika; 2 egg whites; 1 egg yolk; 500 grams crabmeat, either fresh or ready cooked; 225 grams breadcrumbs , either fresh or dried; 3 to four tablespoon plain flour for dusting your hands when doing the patties

Servings: persons

1 medium shallot
2 very small baby leeks
1 pointed Italian or other sweet pepper, any colour
3 small cloves of smoked garlic
1 tbsp Worcestershire Sauce
1 1/2 tablespoon mustard , mild to medium hot
1/2 teaspoon best sea salt or salt substitute
1 pinch turmeric
1/2 tsp cayenne pepper or to taste
2 pinch smoked paprika
2 egg whites
1 egg yolk
500 grams crabmeat, either fresh or ready cooked
225 grams breadcrumbs , either fresh or dried
3 to four tablespoon plain flour for dusting your hands when doing the patties

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 .
3
Set aside about one half of the breadcrumbs and add the other half to the other ingredients
4
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
5
Put the mixture into the fridge for 45 minutes or so then form into small patties with your hands floured .
6
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
7
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.
8
Remember that these are very delicate because of their texture, so be gentle with them .
9
I served with caramalised lemon butter and fresh asparagus
10
This will serve 3 to 4 people depending on the size patty you make .

903

kcal

Calories

Fat

160

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 medium shallot, 2 very small baby leeks, 1 pointed Italian or other sweet pepper, any colour, 3 small cloves of smoked garlic, and more.

Yes, Sig's Leek and Sweet Pepper Crab Cakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sig's Leek and Sweet Pepper Crab Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions