Dairy-free Crab Cakes: These dairy-free Crab Cakes are quick, easy & utterly delicious! I adore Delia's Crab Cakes & just had to have a go at making a Dairy-free alternative, they are just as good, if not better. Serves 2
Ingredients 43g tin John West dressed crab 170g white crab meat, drained 2 spring onions 1 pack (about 25g) fresh coriander 1 piece jalapeno pepper, from a jar grated zest of 1⁄2 lemon 1 medium egg, beaten 1/2 packet of Carrs water biscuits blended into breadcrumbs good pinch cayenne pepper 1 heaped tablespoon semolina 1 tablespoon groundnut or other flavourless oil
For the red pepper mayonnaise see Delia's How to Cheat at Cooking
Method First of all, chop the spring onions, half the coriander (minus any very thick stalks) & the jalapeño in a mini-chopper Combine these with the rest of the ingredients (except the semolina & oil), season and mix well. After that, divide the mixture into 6 & form it into round patties, squeezing the mixture together firmly. Spoon the semolina on to a plate & coat the crab cakes on all sides.
To cook the crab cakes... Heat the oil in a medium frying-pan till very hot & shimmering Cook them for about 2 minutes on each side Serve with the remaining coriander to garnish
I was in a rush (as usual) so served these crab cakes with a shop bought sweet chilli sauce. TIP: I always have the tinned crab in the store cupboard & chop a bunch of spring onions/ bunch of coriander & store them in the freezer so that I can make these Crab Cakes any time. Enjoy! Michelle X