Spicy Crab Cakes

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

Easy Healthy Lunch Seafood Spicy Crab

Estimated Nutrition

Calories

391.3

kcal / serving

782.5 kcal total

Carbs

14.3g

per serving

28.5 g total

Fat

19.9g

per serving

39.8 g total

Protein

39.2g

per serving

78.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

GrainsCereals

Plain Flour

NutsSeeds

Kashmiri Chili Powder

Red

Grated

Chopped fresh

pinch

To taste

OilsFats

Rapeseed Oil

Seafood

340

White Crabmeat

Tinned

Vegetables

Ginger

Grated fresh root

piece

Red Onion

Chopped

Beetroot

Grated

portion

Salad

To serve

Method

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.

Combine all ingredients in a bowl, excluding the oil and salad.

Place patties on kitchen paper to drain excess oil.

Serve the crab cakes warm with salad.