Chilli crab cakes
5
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
These lighter crab cakes are a healthier twist on the seaside classic
Ingredients
Calorie Controlled White Bread
4 slice(s)
Crab, tinned in brine
360 g, white crab meat, drained and broken into large flakes (3 x 170g tin)
Parsley, fresh
1 tablespoon(s), picked and finely chopped
Chilli flakes
½ teaspoon(s), level
Egg, whole, raw
2 large, raw, lightly beaten
Plain White Flour
20 g
New potatoes, raw
400 g, baby, larger ones halved
Olive Oil
2 tablespoon(s)
Rocket
60 g
Instructions
1
Blitz the bread in a food processor to form breadcrumbs, then set aside.
2
In a large bowl, combine the crab, parsley and chilli. Add half the egg and half the breadcrumbs, then season and mix until fully combined. Shape into 4 large patties and set aside.
3
Put the remaining egg and breadcrumbs into a bowl each and the flour into a third. Whisk 1 tbsp water into the egg, and season the flour. Coat the crab cakes, one at a time, in the seasoned flour, then in the beaten egg and finally in the breadcrumbs.
4
Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the potatoes in a large pan, cover with cold water, then bring to a boil. Cook for 10-12 minutes, until tender. Drain.
5
Meanwhile, heat the oil in a large nonstick frying pan and fry the crab cakes for 2 minutes on each side, until crisp and golden. Transfer to a baking tray and bake in the oven for 6-8 minutes, or until piping hot throughout.
6
Divide the rocket between plates. Serve the salad, fishcakes and potatoes with the extra chilli flakes scattered over the top.
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