With Spring being a celebration of fresh flavours, there's still plenty of time to make the most of May's blooming bounty by fashioning seasonal recipes in the comfort of your own home.
Make your dinner guests feel fancy and tantalise taste buds by pairing fresh, sweet white crab meat with good-for-you seasonal greens - asparagus, watercress and spring onion.
- Prep time: 15 minutes
- Cook time: 20 minutes
- Serves 2 as a main (or 4 as a starter)
Ingredients
- 240g fresh white crab meat
- 1 egg
- 3tbsp light mayonnaise
- Juice 1 lemon, plus wedges to serve
- Tabasco sauce, to taste
- 2tbsp chopped fresh parsley
- 2 spring onions, finely chopped
- 100g fresh white breadcrumbs
- 1tbsp sunflower oil
- ½ bag mixed leaves
- 2 tomatoes, diced
- 1 small fennel bulb, thinly sliced
- Handful radishes, sliced
- 2tbsp low-fat salad dressing
How to cook:
- In a bowl, mix together the crab meat, egg, mayonnaise, lemon juice, Tabasco, parsley, spring onions and breadcrumbs. Divide the mixture into 4 and shape into fish cakes.
- Heat the oil in a frying pan and cook the crab cakes for around 5 minutes until golden brown. Flip over and cook on the other side for another 5 minutes.
- Place the mixed leaves, tomatoes, fennel and radishes in a bowl. Drizzle over the dressing, then toss well. Divide the salad between 2 plates and serve with the crab cakes and lemon wedges.
Visit www.fishisthedish.co.uk/crab for loads more healthy crab recipe ideas as well as interesting, fun facts on these decapods!
Tagged in Recipes