Crab Cakes by Rick Grant

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Serves

12 (Makes 24)

Ingredients

  • 1 large Sebago potato, peeled and cut into chunks
  • pinch salt
  • 2 spring onions, chopped
  • 1 clove garlic, chopped (optional)
  • 1 tablespoon chopped thyme
  • 1 tablespoon chopped basil
  • 2 teaspoons chopped coriander
  • 1 teaspoon olive oil
  • 225 g white crabmeat (if canned, drained; if frozen, thawed)
  • ½ fresh green chilli, deseeded and finely diced
  • 1 egg, lightly beaten
  • cracked black pepper, to taste
  • rice flour, for dusting
  • 1 cup gluten-free breadcrumbs (see glossary page 76)
  • 2 teaspoons chopped coriander, extra
  • vegetable oil, for deep-frying
  • lime or lemon wedges, to garnish
  • gluten-free sweet chilli dipping sauce, to serve

Method

  1. Place the potatoes in a small saucepan and add enough water to cover the potatoes. Add the salt and bring to the boil. Reduce heat to a simmer and cover. Simmer for 10–15 minutes or until potato is softened. Drain, then place in a large mixing bowl and mash with a fork until smooth.
  2. Place the spring onions, garlic, thyme, basil and coriander with the oil in a mortar and pound with a pestle until mixture resembles a smooth paste.  Add the herb paste to the mashed potato and mix with the crabmeat, chilli, egg and pepper. Mix well, cover with cling wrap and chill in the refrigerator for 30–40 minutes.
  3. Sprinkle some rice flour onto a large plate or tray. Add the gluten-free breadcrumbs, coriander, salt and pepper and lightly mix together.
  4. Remove the crabmeat from the refrigerator and shape spoonfuls of the crabmeat mixture into 24 small balls with damp hands. Flatten slightly and press into the rice flour and breadcrumb mixture, shaking off any excess.
  5. Heat the oil in a large heavy-based fry pan over high heat. Add the crab cakes in batches and cook for 3–4 minutes on each side until golden and cooked through.
  6. Remove from the pan and drain on paper towels. Serve the crab cakes warm with lime or lemon wedges and some gluten-free sweet chilli sauce, if desired.

RECIPE NOTES

Cook’s tip: Ideally use the king crab available in plastic containers in the supermarket rather than the canned version to prevent the mixture from being too moist.

Diabetic Friendly: Lightly spray oil and oven bake

Toddler Friendly: Consider using a light spray of oil instead and oven baking for a healthier option, or use a non-stick pan.

Kids & Teens: Consider using a light spray of oil instead and oven baking for a healthier option, or use a non-stick pan.

Nutritional Analysis

Per serve (2 crab cakes): fat 1 g, saturated fat 0.2g, protein 3.3 g, carbohydrate 2.1 g, sodium 169 mg, energy 128 kJ (31 Cal), GI high

Rick Grant Cooking CollectionRecipe taken from The Gluten-Free Cooking Collection by Rick Grant.

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You should always closely check that the ingredients in this recipe are suitable for any health and dietary conditions for all those who will be consuming the food and check with your health care professional if you are unsure.  Recipe dietary guideline categories are intended as a guide only. Please refer to our Terms of Use for further information.