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Coriander Crab Cakes with Crunchy Salad and Guacamole

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Who said cakes can’t be healthy? Crab is super-high in protein and a great source of omega-3 fats, zinc, selenium and vitamin B12. And made into crab cakes it tastes wonderful, especially in the summer when it’s bang in season.


  • 200g crab meat
  • ½ egg, beaten
  • Freshly ground black pepper
  • Small bunch fresh coriander, finely chopped
  • 80g cherry tomatoes, halved
  • Flesh of 1 ripe, medium avocado (approx 200g with stone), mashed
  • Pinch ground cumin
  • 1 tbsp lime juice
  • ¼ red onion, finely sliced
  • 80g salad leaves
  • ½ red pepper, finely sliced
  • ½ tsp Dijon mustard
  • 1 tsp balsamic vinegar
  • 1 tbsp low-fat plain yoghurt


  1. Mix the crab meat, egg, black pepper and half the coriander in a bowl. Divide and shape into 4 equal-sized patties.
  2. Cook under a preheated hot grill for 4-5 mins each side, until hot and golden brown.
  3. Finely chop 4 of the cherry tomatoes halves and mix with the avocado, cumin, lime juice, the rest of the coriander and a little of the onion to make the guacamole.
  4. Mix the salad leaves and red pepper with the rest of the tomatoes and onion. Mix the mustard, balsamic vinegar and yoghurt to make a dressing, then drizzle onto the salad and serve with the cooked crab cakes and the guacamole.
  5. Smart tip: Make sure the grill is hot enough to crisp up your crab cakes.

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