Mini crab cakes recipe

Mini crab cakes recipe

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Add some Thai-inspired flavours to your Christmas party with these simple mini crab cakes, served with a tangy lime and sweet chilli sauce. Totally dairy- and gluten-free, these use tinned crab loaded with chilli, ginger and coriander for a crowd-pleasing canapé. See method

  • Makes 12
  • 15 mins to prepare and 20 mins to cook
  • 82 calories / serving

Ingredients

  • 2 x 145g tins crabmeat, drained
  • 1 red chilli, roughly chopped
  • 1 egg
  • 1 lime, zested and juiced
  • 3 spring onions, roughly chopped
  • 2cm ginger, peeled and roughly chopped
  • 15g fresh coriander, leaves picked and stems finely chopped
  • 160g gluten-free breadcrumbs
  • oil, for brushing
  • 2 tsp fish sauce
  • 3 tbsp sweet chilli sauce

Each serving contains

  • Energy

    345kj
    82kcal
    4%
  • Fat

    2g 3%
  • Saturates

    0g 2%
  • Sugars

    2g 2%
  • Salt

    0.6g 10%

of the reference intake
Carbohydrate 10.6g Protein 4.2g Fibre 1.4g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Put the crab, chilli, egg, lime zest, spring onions, ginger, most of the coriander, half the breadcrumbs and 1 tsp fish sauce in a food processor. Blitz everything together until well combined. Divide the mixture into 12 and shape into mini crab cakes.
  2. Put the remaining breadcrumbs in a bowl and coat each crab cake in the breadcrumbs.
  3. Place the crab cakes on a lined baking sheet, brush the tops with oil and bake for 20 mins until golden.
  4. Mix the lime juice, remaining fish sauce and sweet chilli sauce together in a small bowl. Serve alongside the baked crab cakes and garnish with the remaining coriander.

See more Canapé recipes

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