Friday, 13 June 2014

Crab Cakes

I've never tried making crab cakes before, but these were ridiculously easy and very tasty. I love the idea of baking rather than frying, not only healthier but it also reduces the risk of them falling apart!

Crab Cakes (from SkinnyTaste)
(Serves 4)

250g white crab meat, picked free of shells
13 Ritz crackers, crushed
1 egg, beaten
2 spring onions, finely chopped
1/2 red pepper, finely chopped
1 tbsp low fat mayonnaise
2 tbsp coriander, finely chopped
1/2 lime, juiced
salt and pepper
cooking spray

In a large bowl, combine the crackers, eggs, spring onion, pepper, mayo, coriander, lime juice, salt and pepper. Mix well, then fold in crab meat carefully. Gently shape into 8 cakes.

Put into the fridge to chill for at least 30 mins.

Preheat the oven to 200°C. Grease a baking sheet with cooking spray. Transfer the crab cakes to a baking tray and bake for about 8-10 mins on each side, until nicely browned. Serve with salad.

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