Crab Cakes with Lime Yogurt and Leaves

Make crab cakes with lime yogurt and leaves, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
150 g White crab meat (Cooked, as sold.)
1 large, about 55 g Egg
25 g Panko breadcrumbs
30 g Spring onion
1 tsp (6 g) Dijon mustard
Half a chilli, chopped fine Fresh red chilli
A handful, chopped Fresh coriander
6 g Rapeseed oil
60 g Greek yogurt, 0% fat
One lime Lime juice
60 g Mixed salad leaves
80 g Cucumber
Ingredient notes on the recipe page.

METHOD
1. Mix the crab, egg, breadcrumbs, spring onion, mustard, chilli and most of the coriander with a pinch of salt. Shape into two thick cakes and put them in the fridge for twenty minutes to firm up.
2. Stir the yogurt with half the lime, the rest of the coriander and salt.
3. Heat the oil in a non-stick pan over a medium heat. Fry the cakes for four minutes a side without moving them, until deep golden and hot through.
4. Serve on the leaves and sliced cucumber with the rest of the lime squeezed over and the yogurt on the side.

Contains gluten cereals, milk, eggs, crustaceans and mustard.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/crab-cakes-lime-yogurt-leaves

AI-generated images illustrating the recipe.

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