Sweet and Spicy Crab Cakes

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Sweet and Spicy Crab Cakes with Aspergus

These sweet and spicy Crab Cakes are just delicious and they are always well received when I serve them for dinner. My son Ted, touch wood, loves fish but my husband isn’t the biggest fan. However, when I’m asked what’s for dinner and I reply Crab Cakes I normally get an ooh or a yum. So I know I’m onto a winner when I make them. Plus, crab has amazing health benefits and lots of omega 3, so great for a growing body.

Crab meat is nutritionally good as it is high in vitamins, minerals and nutrients. Many of the benefits can be traced to the presence of omega 3 fatty acids. These are very heart friendly and help to reduce cholesterol levels. Crab meat fatty acids also appear to have a positive effect on the human brain.

Medical research has proven that people who consume fatty acids from seafood show signs of improvement in brain function. It can help to delay certain conditions which include Alzheimer’s and senility. Eating omega fatty acid may help people with arthritis, hypertension and depression. These fatty acids are also thought to help diabetes by reducing the risk of sudden spikes in blood sugar.

Children can especially benefit from a crab meat diet since omega 3 fatty acids are important for growth and development. As a mum it makes me very happy that my son likes fish but also that he likes crab meat. Ted can be a very fussy eater at times so this is a great meal for him. If Ted will eat them then I’m sure any other fussy eater would too. Worth a try.

Serves 4

  • Sharp Knife

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    Sweet and Spicy Crab Cakes with Aspergus

  • Peeler
  • Chopping Board
  • Saucepan
  • Colander
  • Potato masher or fork
  • Tin opener
  • Frying pan
  • Spatula
  • Fish slice

Ingredients

  • Crab meat x 2 240g tins
  • Sweet potato x 600g
  • Leek x 1
  • Carrot x 2
  • Red pepper (optional, if you haven’t got a fussy eater) x 1
  • Mild, medium or hot chilli powder 1 tsp depending how spicy you like them
  • Salt and pepper to taste
  • Olive oil for crab cakes and frying pan

Method

  • Peel and chop the sweet potato and the carrot.
  • Slice the leek and then the red pepper.
  • Put water into the saucepan and bring to the boil.
  • Add the potato and carrots and boil for about 15 – 20 minutes.
  • Or until they are soft enough to mash.
  • Meanwhile put a frying pan on a medium to high heat.
  • Once the pan is hot enough add the sliced leek and peppers.
  • Fry until the leeks become translucent.
  • It should take around 5 minutes.
  • Remove from the heat and set aside.
  • By then, the potatoes should be cooked so remove these from the heat.
  • Drain using the colander and put back into the saucepan.
  • Add a little olive oil and mash the potatoes and carrots.
  • Once they are well mashed add the leeks and peppers and mix them into the mash.
  • Finally, open the crab tins and remove any excess water by holding the lid down.
  • Then add the crab to the mash and mix again.
  • Then using your hands, evenly shape eight fish cakes and put them onto the plate.
  • Put the frying pan back onto the hob and put on a medium to high heat.
  • Then fry the fish cakes in batches of two or four depending on the size of your fish cakes.
  • Serve and enjoy.
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Sweet and Spicy Crab Cakes with Aspergus

These crab cakes can make a delicious dinner all year round. They can be served with green beans or broccoli in the winter and on a warm summers evening they can be enjoyed with a salad. It’s a great meal to make mid week as it’s very quick and simple. But if you are short on time the crab cakes can also be made at the weekend and put into the freezer for a quick mid week meal. However you decide to eat them, as always, please enjoy.