By Lesley Waters in a Good Food magazine
makes 4 - can be frozen (uncooked)
4 TBS breadcrumbs
quarter of a red chilli finely chopped
4 tsp chopped chopped fresh coriander leaves
170g tin crabmeat, drained
1-2 TBS plain flour
1 egg, beaten
1 tsp soy sauce
olive oil for frying
1 TBS sesame seeds
2 tsp soy sauce
1 tsp sesame oil
half tsp Tabasco sauce
1 TBS chopped fresh coriander leaves
lime wedges, to serve
Put all the crab cake ingredients, except the oil, into a food processor and combine. Remove and shape into patties using dampened hands.
Fry them in the olive oil over a medium heat for 3-4 minutes each side until golden brown.
Meanwhile combine all the dressing ingredients in a small bowl.
If you are counting: per crabcake = 223 kcals; 6g protein; 11g carbs; 17g fat (3g saturated); 1g fibre