Serves
2
Crab Cakes
Try them with dips, like garlic mayo, tartar or sweet chilli! Use any salad you like to serve them up with. Even a coleslaw would work well.
Ingredients
- 200g white crab meat
- 1/2 onion, finely chopped
- Small bunch coriander leaves, finely chopped
- 1/2 red chilli, de-seeded, finely chopped
- Zest of 1 lime
- Juice from 1/2 lime
- 2 medium eggs
- 50g almond flour
- 25g desiccated coconut
- Olive oil
- Lime wedges for serving
- Salad for serving
Directions
- In a bowl, add the crab, onion, coriander, chilli, lime zest, lime juice, 1 beaten egg, 35g almond flour, and season with salt and pepper. Mix well.
- Make the mixture into 8 balls and pop on a plate. Put in the fridge for 30 minutes.
- Place 1 beaten egg into a small bowl.
- In another small bowl, add the desiccated coconut and remaining almond flour for the coating.
- Dip a crab cake in the egg first and coat, then dip into dry mix and evenly coat. Repeat until all cakes are coated.
- In a frying pan, add a layer of oil just enough to spread across the whole base of the pan. Heat until if you dropped in a little flour, it would sizzle.
- Pop in the crab cakes and cook on one side for 3 minutes, then turn and do the other side. You can also pop them on their sides too and cook the whole way round.
- Once golden, serve with your favorite salad and a dip if you fancy, along with the lime wedges.
- Kcal: 538
- Protein: 34g
- Fats: 40g
- Carbs: 6.5g
- Fibre: 7g
