Louisiana Devilled Crab Cake Recipe with Cajun Aioli

Ingredients

• 2 tbsp butter
• 1 medium white onion diced
• 1 green pepper diced
• 1 celery stick diced
• 2 tbsp garlic & herb cream cheese
• 1 large egg
• 1 tbsp Dijon mustard
• 1 tbsp Worcester sauce
• 2 tbsp Very Lazy Cajun Paste (1 for cakes & 1 for aioli)
• 1 tbsp chilli flakes
• 150g cooked crab (can swap for salmon)
• 175g panko breadcrumbs (100g for filling & 75g to coat)
• 1 tbsp Very Lazy Garlic Paste
• 6 heaped tbsp mayo
• 50ml vegetable oil
• Mixed leaves
• 1 lemon cut into wedges
• Handful torn coriander