Crab is a delicious high protein meat that features in these delicious cauliflower-crab cakes.

They are low carb friendly thanks to the use of cauliflower in place of mashed potatoes, but they still pack a lot of flavour thanks to the fresh herbs.

You could serve these as an impressive starter or you could make a batch and freeze them for up to one month (so long as your crab meat is fresh and hasn't been previously frozen.)

 

Ingredients:

Serves 2

  • 400g white crab meat
  • 200g steamed cauliflower 'rice'
  • 2 tbsp capers
  • 1/2 red chilli
  • 1/2 tsp smoked paprika
  • 1 spring onion
  • Juice of 1/2 lime
  • 10g fresh coriander
  • 50g coconut flour
  • 2 eggs
  • 30g Greek yoghurt (0% fat)
  • Sea salt and black pepper

Crab cakes

Method:

  1. Squeeze any moisture from the steamed cauliflower rice, using a thin cloth or by patting with a kitchen towel.
  2. Combine the crab, cauliflower and Greek yoghurt in a mixing bowl. Mix well to combine and season.
  3. Add the capers, coriander, chilli, paprika and lime juice, and stir well.
  4. Whisk the eggs and add to the mix. Stir well.
  5. Add the coconut flour to bind, and bring together in the bowl.
  6. Heat a non-stick pan. Roll 2 tbsp of the mix in your hands and compress into a patty.
  7. Fry the patties in the pan and brown on both sides. Push down on the patties with a spatula to release any excess moisture.
  8. Season well and serve with a side salad. 

Top Tip: These crab cakes work really well with a spiced Greek yoghurt dip or mashed avocado. Try blending 50g of Greek yoghurt with a quarter of a fresh red chilli, one garlic clove, 5g of fresh coriander, 1 tbsp of fresh lime juice and a quarter of an avocado. Macros: Cals: 92 Carbs: 6.6g Fat: 5.3g Protein: 6g

Crab cakes

Macros:

Serves 2, per serving:

Calories: 325 Carbs: 13.5g Fat: 8.8g Protein: 47.9g

If you want a training and nutrition plan tailored to your exact needs to get in the best shape of your life, see what Ultimate Performance can do by simply enquiring below…