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Crab Cakes
Prep time:15 mins- Cook time:20 mins
Servings:8
This fasting day Crab Cake recipe is suitable for any season, and takes just 15 minutes to whip up a batch. Enjoy as an appetiser or, with each one being under 100 calories, plate up three to four crab cakes with a crunchy green salad or steamed non-starchy vegetables for a tasty fasting day dinner.
White crab meat is a delicious seafood that is an excellent source of lean protein and omega-3 fatty acids, while being low in fat. Seafood, like crab, is a key part of a Mediterranean diet, which is known to be one of the healthiest eating patterns in the world. This fantastic way of eating can help lower cholesterol, support heart and brain health and reduce inflammation. Crab meat also contains vitamin B12, immune-supporting zinc and selenium, and phosphorus to support healthy teeth and bones.
Though these crab cakes would be tasty enough on their own, we’ve developed a healthy dipping sauce to pair it with to take your hosting skills to the next level. The sauce combines the aromatic flavours of Worcestershire sauce, chilli flakes, paprika and lime with creamy full fat Greek yogurt. Greek yogurt is an ingredient we often use in our recipes at The Fast 800, as it’s versatile and rich in satiating healthy fats and protein. So there’s no need to feel guilty about double dipping with this dressing!
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Ingredients
- 1/2 onion, peeled
- 60g ground almonds/almond meal
- 1 spring onion
- 1 egg
- 25g parmesan, grated
- 200 g cooked white crab meat
- 80 g plain full fat Greek yoghurt
- 1/2 tsp ground paprika
- 1 tsp Worcestershire sauce
- 1/4 tsp dried chilli flakes, (optional)
- 1/2 lime, zest and juice
Instructions
- Preheat the oven to fan forced 200°C/220°C/430°F/Gas mark 7. Line a baking tray.
- Grate the onion into a large mixing bowl. Add the ground almonds/almond meal and, using clean hands, squish and knead the mixture together until the ground almonds/almond meal is wet and sticking together.
- Add the spring onion, egg, parmesan, and a pinch of salt and pepper, and mix well.
- Finally, stir the crab through, breaking it up as you go, but leaving some chunkier pieces.
- Forming small balls, about 50g or ¼ cup of mix each, place them on the lined baking tray and gently flatten to about 2cm thick. This recipe will make about 8 patties.
- Bake for 15 mins, check and rotate your tray, continue baking for another 5 mins.
- While the crab cakes are baking, make the sauce by combining yoghurt, paprika, Worcestershire sauce, chilli and lime juice. Season and taste - add more Worcestershire or lime juice if required. This sauce will be quite tart on its own but is delicious with the moreish carb cakes.
- Serve the crab cakes on a platter with the dipping sauce, or as a main with a side salad.
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Notes
- One single crab cake, with no dressing, is 87 calories, 7.4g protein, 0.9g carbohydrate, 5.8g fat.
- If serving as a meal, serve 3-4 cakes with a crunchy green salad or steamed low calorie non-starchy vegetables.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat or serve cold.
- Batch cook and freeze in portions for up to 2 months. Defrost and reheat before serving.