Crabcakes with Oriental Dressing

Golden brown crabcakes served with a sautéed pepper and spring onion salad tossed in a soy and sesame dressing.

Quick Seafood High Protein Fusion Crab

Estimated Nutrition

Calories

685.4

kcal / serving

685.4 kcal total

Carbs

31.6g

per serving

31.6 g total

Fat

54.8g

per serving

54.8 g total

Protein

18.2g

per serving

18.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Cornflour

CondimentsSauces

Soy Sauce

Dairy

piece

Egg

beaten

GrainsCereals

Breadcrumbs

fresh

Liquids

squeeze

Lime Juice

to taste

NutsSeeds

handful

Flat leaf Parsley

to serve

Coriander Leaves

fresh, chopped

OilsFats

for frying crabcakes

for sautéing salad

Seafood

cooked, white and brown, removed from shell

Vegetables

0.5

piece

Romero Pepper

de-seeded, thinly sliced

piece

Spring Onion

thinly sliced for salad

piece

Spring Onion

chopped for dressing

Method

Mix the breadcrumbs, cornflour, crab meat, and beaten egg in a bowl.

Heat 30ml of olive oil in a frying pan over medium heat.

Mould the crab mixture into flat rounds and fry for 3 minutes per side until golden.

Drain the cooked crabcakes on kitchen paper.

Heat 10ml of olive oil and sauté the sliced pepper and spring onions for 4 minutes.

Whisk together the dressing spring onion, soy sauce, sesame oil, coriander, and lime juice.

Toss the sautéed vegetables with parsley and the dressing before plating with crabcakes.