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Spicy Crab Cakes with Red Pepper Mayonnaise and Thai-Style Noodle Salad

Crisp homemade crab cakes served with a vibrant red pepper mayonnaise and a colorful, chilled Thai-style noodle vegetable salad.

DinnerSeafoodNoodlesSpicyCrabThai-Style
Estimated Nutrition
Calories
1427.3
kcal / serving
2854.6 kcal total
Carbs
120.3g
per serving
240.6 g total
Fat
79.1g
per serving
158.2 g total
Protein
59.2g
per serving
118.4 g total
Cook Time
25
minutes
Serves
2
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
4
tbsp
Mayonnaise
2
tsp
Worcestershire Sauce
1
drops
Tabasco Sauce
2.5
tbsp
Dijon Mustard
Dairy
1
piece
Egg Yolk
large free-range
2
tbsp
Butter
Fruits
1
piece
Lemon
finely grated zest only
1
piece
Lime
juice only
2
tsp
Lemon Juice
GrainsCereals
4
slices
White Bread
200
g
Rice Noodles
Liquids
250
ml
Coconut Milk
canned
NutsSeeds
1
pinch
Salt
for mayonnaise
1
bunch
Basil
roughly torn leaves only
1
tbsp
Mint
chopped
2
cloves
Garlic
finely chopped
1
pinch
Cayenne Pepper
for dressing
1
bunch
Parsley
finely chopped leaves only
0.5
tsp
Paprika
1
sprig
Thyme
leaves only
1
pinch
Celery Seeds
50
g
Peanuts
roasted, roughly chopped
1
tbsp
Coriander
fresh leaves
OilsFats
3
tbsp
Olive Oil
Seafood
500
g
White Crabmeat
fresh
Vegetables
1
piece
Roasted Red Pepper
from a jar, finely chopped
1
tbsp
Ginger
freshly grated
2
piece
Spring Onions
finely chopped
1
piece
Onion
small, finely chopped
3
piece
Red Pepper
flesh finely chopped
1
piece
Green Pepper
flesh finely chopped
1
piece
Carrot
cut into thin strips
10
spears
Asparagus
cut into 4cm pieces
1
piece
Red Pepper
cut into thin strips for noodles
110
g
Mangetout
110
g
Baby Sweetcorn
halved lengthways
110
g
Beansprouts

Method

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