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Spicy Crab Cakes

Grated beetroot, coriander, spices, and coconut combined with tinned crabmeat, shaped into patties, and shallow fried until golden and crisp.

EasyHealthyLunchSeafoodSpicyCrab

Estimated Nutrition

Per Serving Total
Calories 391.3 kcals 782.5 kcals
Carbohydrates 14.3 grams 28.5 grams
Fat 19.9 grams 39.8 grams
Protein 39.2 grams 78.4 grams
Cook Time
10 mins
Produces
2 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

GrainsCereals
20
ml
Plain Flour
NutsSeeds
5
ml
Kashmiri Chilli Powder
Red
10
ml
Garam Masala
5
ml
Garlic
Grated
20
ml
Coriander
Chopped fresh
20
ml
Desiccated Coconut
20
ml
White Poppy Seeds
1
pinch
Salt
To taste
OilsFats
20
ml
Rapeseed Oil
Seafood
340
g
White Crabmeat
Tinned
Vegetables
5
ml
Ginger
Grated fresh root
1
piece
Red Onion
Chopped
50
g
Beetroot
Grated
1
portion
Salad
To serve

Steps

  • Combine all ingredients in a bowl, excluding the oil and salad.
  • Form the mixture into small patties using your hands.
  • Heat the rapeseed oil in a non-stick pan.
  • Shallow fry the patties for 2 to 3 minutes on each side.
  • Place patties on kitchen paper to drain excess oil.
  • Serve the crab cakes warm with salad.