Crab Patties with Mizuna Salad and Chilli Dressing

Flavorful crab and potato patties served with a zesty mizuna salad and a sweet homemade chili dressing.

Healthy Seafood Salad Crab Low-Gluten

Estimated Nutrition

Calories

424

kcal / serving

1695.8 kcal total

Carbs

48.2g

per serving

192.6 g total

Fat

10.6g

per serving

42.4 g total

Protein

33.8g

per serving

135.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Caster Sugar

CondimentsSauces

White Wine Vinegar

Fruits

Fresh Coconut

sliced and toasted

Liquids

piece

Lime Juice

juice only

Water

NutsSeeds

bunch

Coriander

roughly chopped

Salt

to taste

Black Pepper

freshly ground, to taste

OilsFats

Olive Oil

for frying

Seafood

600

Crabmeat

fresh white crabmeat

Vegetables

400

Potato

floury, cooked, mashed, and cooled

Ginger

peeled and finely grated

piece

Red Chilli

finely chopped

Mizuna Leaves

substitute with rocket if unavailable

Sweetcorn Kernels

drained

piece

Spring Onion

finely sliced

Method

Drain patties on kitchen paper and keep them warm.

Mix the crab, potato, ginger, and lime juice in a bowl until combined.

Add the coriander, season with salt and pepper, and stir well.

Shape the mixture into golf ball-sized portions and flatten into patties.

Fry patties in hot olive oil until both sides are golden brown and warm.

Boil chillies, sugar, vinegar, and water in a pan, then simmer for 5 minutes.

Combine the mizuna, sweetcorn, spring onions, and toasted coconut in a bowl.

Coat the salad with a little of the prepared dressing.

Serve the salad topped with two or three crab patties per plate.