Photo: David Holifield
Spicy crab cakes
14 ingredients
30 min + 10 min
Serves 2-4
openrecipes
Grated beetroot, coriander, spices and desiccated coconut combine with tinned crabmeat to make this stunner of a recipe.
Estimated Nutrition (whole recipe, rough)
887
Calories
41g
Protein
29g
Fat
117g
Carbs
Counts 7 of 12 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
| Beetroot | not in our table | 0 |
| Poppy Seed | not in our table | 0 |
| Rapeseed Oil | not in our table | 0 |
| Salad | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 340g/12oz tinned white crab
- 1 tsp red Kashmiri chilli powder
- 2 tsp garam masala
- 1 tsp grated garlic
- 1 tsp grated fresh root ginger
- 1 red onion
- 4 tsp chopped fresh coriander
- 50g/1¾oz grated beetroot
- 4 tsp plain flour
- 4 tsp desiccated coconut
- 4 tsp white poppy seeds
- , to taste salt
- 4 tsp rapeseed oil
- , to serve salad
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes