Crab cakes with fennel zucchini remoulade (Low Fibre)

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4 serves, approximately 2-3 grams of fibre per serve

Note: 4-5 grams of fibre with white bread roll

Ingredients - Crab cakes
  • 10 crushed water biscuits
  • 1 tablespoon of chopped chives
  • 1 cup finely chopped parsley
  • 2 teaspoons of mayonnaise of your choice
  • 2 tablespoons extra virgin olive oil
  • ½ peeled red capsicum deseeded and chopped finely
  • ½ peeled green capsicum deseeded and chopped finely
  • 2 beaten eggs
  • 3 drained tins of crab meat
  • Crusty white bread rolls to serve
Ingredients - Remoulade
  • *1 baby fennel bulb very finely sliced across the bulb
  • 3 large zucchinis ribboned (or spiralised) 1/2 cup of mayonnaise of your choice
  • 3 sweet gherkins finely diced
  • 1 tablespoon of capers finely diced
  • 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, capers add salt and pepper to taste
  3. Mix the mustard mixture through fennel and zucchini until it is evenly coated
  4. Decorate with a sprinkle of dill leaves
Method - crab cakes
  1. Place broken water crackers and chives 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 white bread rolls
*not suitable for ostomates