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These crab cakes are not only sensational but they are a very healthy alternative to traditional crab cakes.
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
  1. 450g of cooked crab meat
  2. 1 1/2 cups of fresh organic breadcrumbs
  3. 1 cup seeded and finely diced red capsicum
  4. 6 egg whites at room temperature
  5. Zest of one lemon
  6. 2 tbsp of fresh lemon juice
  7. Sea salt and pepper
  8. 1/4 cup of coconut oil
  9. 1/4 cup of chives
  10. 1/2 cucumber peeled and seeded
  11. 1/2 cup thick natural yoghurt (not Greek)
  12. Sea salt and pepper
  1. In a large bowl combine the cooked crab meat, capsicum, egg whites, lemon zest and lemon juice, and a dash of salt and pepper. Mix well until the mixture comes together. With damp hands shape heaped tablespoons of mixture into cakes, makes approximately 12.
  2. Heat coconut oil in large fry-pan on a medium heat. Carefully add cakes. Cook until golden brown and cooked through, about 4 minutes per side.
  3. Place cooked crab cakes on large serving plate.
  4. In a food processor, puree the chives cucumber, yoghurt and a pinch of salt and pepper. Spoon yoghurt mixture into a serving bowl.
  5. Serve immediately.
  1. I use all fresh organic ingredients for this recipe and I purchase sustainable Australian crab.
Glamor Hippie

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