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    • Chilli Crab

    Mark Sharron
    Easy
    10 minutes
    2
    Amount Per Serving: Calories 315; Fat 9g; Carbs 13g; Protein 45; Sodium 2.13g
    This dish can be prepared in a variety of ways that suit your tastes. The recipe is low-fat and spicy.
    1 rating
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    Ingredients

    • 1 whole cooked crab, about 1kg
    • 2 tablespoons olive oil
    • 3 garlic cloves, finely chopped
    • Thumb-sized ginger, finely chopped
    • 2 red chillies, finely chopped
    • 1 red chilli, sliced
    • 4 tablespoons tomato ketchup
    • 2 tablespoons soy sauce
    • A handful of coriander leaves, roughly chopped
    • 2 spring onions, sliced
    • Rice or steamed bad buns, to serve

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Taste the sauce and add the salt if necessary until it is slightly salty.
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.
    • Serving Suggestions: Serve the chilli crab with tortillas, crackers, chips or wraps.

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