Spicy Crab Cakes

These spicy little crab cakes are absolutely bursting with flavour but at the same time so lightly and delicate that they wont leave you feeling sluggish afterwords.  I have made this recipe diary and gluten free as well as syn free, so perfect for anyone on Slimming Word or just watching their waistlines.

What you need..

• 340g of Crab Meat (2 tins)
• 1 x Potato
• 2 x Limes
• 3 x Spring Onions
• 1 Red Chilli
• 1 tbsp Fish Sauce
• 1 1/2 tbsp Light Soy Sauce
• 1 tbsp White Wine Vinegar
• 1 cm cube of Ginger
• 1 Egg
• Coriander
• Salt and Pepper
• Fry light

Serves: Makes approx 8 fishcakes        Prep Time: 15 minutes

Cook Time: 10 minutes

Syn Free on Slimming World

How its done…

• First things first you want to peel your potato and pop on the hob to boil.
• Then take your crab meat and drain all the water from the can and place in a bowl, if you don’t drain the crab meat well enough you mixture will become very wet and will not fry up nicely later.
• In to the crab meat add finely sliced spring onions, finely sliced red chilli (remove the seeds by rolling the chilli with palm of your hand, remove the end and tap the chilli so all the seeds will fall out), grated ginger, fish sauce, soy sauce and white wine vinegar and around two pinches of chopped coriander.  Mix all together and give your mixture a taste, everyone is different so you may want to add a little more chilli or coriander or if you like salty foods add a little more fish sauce.

•  Once the potato is soft drain, mash and mix in to your crab cake mixture a table spoon at a time stirring in as you go. You don’t want the potato to outweigh your crab meat so once you have the consistency stop adding in the mash.
• Whisk one egg in a bowl and stir in to the mixture of bind.  If you find you have made your mixture to wet, don’t worry, add a little flour to the mixture just to thicken it up.
• Place your frying plan on the heat with some fry light or if you want to use the syns to get them extra crispy add some cooking oil.
• Take a small handful of the mixture in to your hands, rolling the mixture in to a ball, place in the palm of your hand and push lightly down to make fishcake shape.
• Place the fishcake in to the hot pan, make sure to keep moving the pan so that the fishcake doesn’t get stuck to the bottom of the pan, after around approximately 5 minutes or whenever your fishcake is golden brown on the bottom, flip the fishcake and repeat the process on the other side and serve.

• These fishcakes go great with salad, serve with a lime wedge and even sprinkle some toasted sesame seeds for extra texture.