01
Nov
2016

Crab cakes with fennel zucchini remoulade (High Fibre)

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4 serves, approximately 6-7 grams of fibre per serve

Note: 9-11grams of fibre with wholemeal roll
 
Ingredients - Crab cakes
  • 2 tablespoons of flaxseed
  • 6 crushed rye biscuits
  • 1 red onion finely chopped
  • 1 cup finely chopped parsley
  • 2 teaspoons mayonnaise of your choice
  • 2 tablespoons extra virgin olive oil
  • ½ red capsicum deseeded and chopped finely
  • ½ green capsicum deseeded and chopped finely
  • 2 beaten eggs
  • 3 drained tins of crab meat
  • Crusty seeded brown bread rolls to serve
Ingredients - Remoulade
  • 2 baby fennel bulbs very finely sliced across the bulb
  • 2 large zucchinis ribboned (or spiralised)
  • 1/2 cup of mayonnaise of your choice
  • 3 sweet gherkins finely diced
  • 20 large caper berries with stem on (Specialty deli or use two tablespoons of smaller capers)
  • 60 mls lemon juice
  • 2 teaspoons of Dijon mustard
  • Salt and pepper to taste
  • Dill leaves to decorate
Method - remoulade
  1. Blanch fennel and zucchini in boiling water for 3 minutes and drain thoroughly
  2. Mix Dijon mustard, lemon juice, mayonnaise, gherkin, add salt and pepper to taste
  3. Mix the mustard mixture through fennel and zucchini until it is evenly coated
  4. Decorate with caper berries and a sprinkle of dill leaves
Method crab cakes
  1. Place flaxseed, broken rye biscuits and onion into a blender and blend until the mixture is broken down
  2. Place the mixture into a bowl, squeeze the water out of the crab meat and add to the bowl with all the other ingredients, mixing thoroughly until all the ingredients are blended through and evenly distributed
  3. Roll the mixture into eight patties and place in the fridge for 30 minutes to form
  4. Heat a pan add olive oil and lightly brown on both sides until patties are warmed through
  5. Serve with remoulade and warm crusty brown seeded bread rolls