Crab cakes with pineapple salsa

Ingredients

• 500g crab meat
• 1 Onion, finely chopped
• 1 Egg
• 1 tsp Momma's Cajun seasoning
• 1 tsp Worcestershire sauce
• 1 tsp mild American Mustard
• 2 tsp chopped Parsley
• 1/2 tsp Salt
• 1/4 tsp ground black pepper
• 1 tsp lemon juice
• 100g breadcrumbs, or cornbread, crumbled
• 1-2 dashes of vegetable oil, for frying
• 1 tsp dried red chilli flakes
• 1 handful cornmeal, to bind the cakes

For the pineapple salsa

• 250 g fresh or tinned diced pineapples
• 1 pinch dried red chilli flakes
• 2 tbsp Coriander, finely chopped
• 1 pinch Salt
• 1 squeeze lemon juice

For Momma's cajun seasoning

• 10g cayenne pepper, or chilli powder
• 10g Black peppercorns, ground
• 10g garlic powder
• 10 g ground Coriander
• 10 g ground Cumin
• 7 g dried red chilli flakes
• 7g white Sugar
• 60g dried onion flakes
• 25g Dried mixed herbs
• 7g grated Nutmeg
• 50g Salt