Now that the summer weather finally seems to have settled in, it’s time to share some lighter bites to enjoy with salads or al dente vegetables. The first time I had a crab cake was many years ago at Prezzo in Eastleigh and they were delicious. I always used to order them with salad and fries, but of course, the Prezzo crab cakes aren’t Low FODMAP so it’s time to create my own!
I love this recipe as there’s no unnecessary addition of potato – it’s just crab – which I think is how it should be! Potatoes can be served on the side, but I think it’s important to make the most of the unique crab texture and flavour. Nowadays there are lots of fresh crab options in the supermarket, I used to use tinned, but if you can find it, try these tubs of fresh crab, which are available in Sainsbury’s.
Crab Cakes
Ingredients
- 300 g White crab meat (fresh or tinned)
- 4 tbsp Mayonnaise
- 1 Lime (juice)
- 1 Red Chilli (deseeded and finely chopped)
- 1 Egg
- 10 g Parsley
- 100 g Gluten free breadcrumbs
Instructions
- In a large bowl, mix together the crab meat, mayonnaise, red chilli, parsley, breadcrumbs, juice of a lime and an egg.
- Mix well to ensure the ingredients are evenly spread, and the egg binds the mixture together.
- Heat oil in a large pan on medium. Carefully divide your mixture into 6 even sized balls. Place into the pan and flatten slightly. Cook for 3-4 minutes on each side or until golden brown.
- Serve with a simple salad or fries.
As always, let me know if you give these crab cakes a try, I love seeing you cooking and enjoying Low FODMAP recipes.
If you enjoy crab, you might also like to try this Crab Spaghetti, it’s delicious! If you liked making these crab cakes, why not try these fishcakes next time?
Happy cooking,
Alice x
They look fabulous I am looking forward to trying them