Preparation time is 15minutes
Cook time is 10minutes
Total time is 25minutes
Serve is for 4 people
Difficulty level: 2 out of 4
15 Ingredients
Number of servings
4
For the chipotle salsa, to taste
- 1teaspoons Tabasco sauce, finely chopped
For the chipotle salsa
- 4 tomatoes, chopped
- 1tablespoons onion, finely chopped
- 1tablespoons olive oil
- 1 lime
- 1 handful coriander, chopped
- 1 egg, beaten
- 4tablespoons mayonnaise
- 2 spring onions, finely chopped
- 1teaspoons Worcestershire sauce
- 500grams white crabmeat
- 100grams dried breadcrumbs
- 2tablespoons vegetable oil
- 1 pinch salt
- 1 pinch pepper
Nutrition per serving
1960kJ / 468Cal
1960 Kilojoules or 468 Calories
22% of daily energy intake*
Protein
22.8grams
Fat
26.2grams
Carbs
35.2grams
Sugars
14.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Mix together the egg, mayonnaise, spring onions and Worcestershire sauce. Carefully stir in the crab, trying not to break it up, then season with salt and pepper. Lightly wet your hands, then shape into 12 small crab cakes.
Step 2 of 4
Tip the breadcrumbs on to a plate, then coat the crab cakes in the crumbs. Place on a baking sheet lined with nonstick baking paper and place in the freezer for 10 minutes to firm up a little.
Step 3 of 4
Heat 1 tablespoon of the oil in a large, nonstick frying pan. Cook half the crab cakes for 3 minutes on each side until brown. Remove from the pan and keep warm in a low oven. Cook the remaining crab cakes in the same way.
Step 4 of 4
Meanwhile, for the salsa, mix together the tomatoes, onion, chillies or Tabasco and oil. Add the finely grated rind of half the lime and a good squeeze of the juice, then season. Stir through the coriander just before serving with the crab cakes.
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