Servings: 6 cakes
Ingredients
- 150g mashed potatoes
- 145g crab meat (tin; drained 105g)
- 1/2 red chilli (finely chopped)
- 2 spring onions (sliced)
- Handful coriander (finely chopped)
- 100g sweetcorn
- 1 lime (zest only)
- Seasoning salt/pepper
- 1 egg
- 1-2 slices wholemeal bread
- 1 tbsp oil
Dipping Sauce
- 1 spring onion (finely chopped)
- 1/2 red chilli (finely chopped)
- Handful coriander (finely chopped)
- 1 tbsp water
- 1 tsp honey
- 1/2 lime (juice only)
Instructions
- In a bowl, add the mashed potatoes, crab meat, chilli, spring onion, coriander, sweetcorn, lime zest and seasoning. Combine well and then mix in the egg.
- Take the bread and blitz in a food processor until you have fine breadcrumbs.
- Take a 1/4 cup of the mixture and shape into a round cake shape. Place the crab cake into the breadcrumbs and coat the outside. Set aside and repeat until you have used all the mixture.
- Place into the fridge to set for half an hour.
- Pre-heat the oven to 200°C/ 180°C fan/ Gas 6.
- In a large frying pan, heat the oil over a medium heat. Add the crab cakes and fry for 2-3 minutes on each side until they are golden brown. Place on a plate lined with kitchen paper and blot off any excess oil.
- Line a baking tray with greaseproof paper and place into the oven on the middle shelf for 15 minutes.
- Whilst the crab cakes are in the oven, make the dipping sauce. Add all the dipping sauce ingredients into a small bowl and mix well.
- After 15 minutes remove the crab cakes from the oven. They should be firm and crispy.
- Serve hot or cold with salad for a delicious lunchtime treat, or on their own with the dipping sauce for a great dinner party starter.
Notes
Our Rustic Olive Mash makes a lovely accompaniment to this dish.
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