The finished recipe. Crab Cakes with Lime Yogurt and LeavesIngredients 1 to 6. 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 chilliIngredients 7 to 12. 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 CucumberStep 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.Step 2. Stir the yogurt with half the lime, the rest of the coriander and salt.Step 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.Step 4. Serve on the leaves and sliced cucumber with the rest of the lime squeezed over and the yogurt on the side.
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