These aromatic crab cakes are a real treat and surprisingly quick and easy to prepare and cook. Don’t worry if you can’t find any fresh crab meat. Frozen works just as well, or even the canned.
- Blitz the crab meat, chilli, spring onions, garlic coriander, fish sauce, mayonnaise, lime zest and cornflour in a blender or food processor until well combined. Divide the mixture into 12 portions and shape them into flattish round patties. Dust lightly with flour, then cover and chill in the fridge for 30 minutes to firm up.
- Meanwhile, make the Xmas coleslaw: put the vegetables and pomegranate seeds in a bowl and mix together. Blend the yogurt and mayonnaise and stir into the coleslaw.
- Lightly spray a non-stick frying pan with oil and cook the crab cakes, in batches, over a medium to high heat for 2–3 minutes each side, until crisp and golden brown. Use a spatula to turn them carefully.
- Serve the hot crab cakes immediately with the Xmas coleslaw and a sprinkle of coriander.
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