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Chilli Corn Crabcakes

Diabetic.Foodie's picture
Ingredients
  White crab meat 450 Gram, picked over
  Brown crab meat 225 Gram
  Chilli 1 , finely diced
  Onion 1 , finely diced
  Red pepper 1⁄2 , seeded and finely diced
  Celery sticks 2 , finely diced
  Canned sweetcorn 200 Gram, drained
  Chopped dill 2 Teaspoon
  Low fat greek yogurt 150 Milliliter
  Mustard powder 1 Teaspoon
  Eggs 2 , lightly beaten
  Whole meal breadcrumbs 50 Gram (fresh)
  Rapeseed oil 3 Tablespoon
  Freshly ground black pepper To Taste
Directions

In a large bowl, mix together the white and brown crab meat, chilli, onion, red pepper, celery, sweetcorn and dill.
Combine the yogurt, mustard powder and eggs in another bowl and then slowly add half the oil.
Add the crab mixture and mix well.
Fold in a third of the breadcrumbs, or as much as you need to firm the mixture, and season to taste with black pepper.
Refrigerate for 2 hours ideally.
Make the mixture into 6 large or 12 small patties.
Coat each one in the remaining breadcrumbs.
These cakes can be made well ahead of when they are needed; at this point put them in the fridge to dry out overnight.
Heat the remaining oil in a large pan over a medium heat, and cook the cakes for 3 minutes on each side.
Serve hot.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Appetizer
Method: 
Browned
Ingredient: 
Crab
Interest: 
Healthy
Preparation Time: 
150 Minutes
Cook Time: 
10 Minutes
Ready In: 
160 Minutes
Servings: 
4

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