Quick and easy to make, these polenta crab cakes are the perfect last minute meal solution.
Ingredients
- 1/2 cup plain flour
- 1/2 tsp baking powder
- 1 egg
- 1/3 cup water
- 1/2 cup polenta
- 2 x 170g cans crabmeat, drained
- 1 tsp Cajun seasoning
- 1 green chilli, sliced
- Light olive oil, to fry
- Tomato, to serve
- Avocado, to serve
- Fresh coriander, to serve
Method
- Step 1Whisk flour with baking powder. Make a well in the centre and add egg. Gradually add water, whisking to form a smooth batter. Add polenta, crabmeat, Cajun seasoning and chilli. Season with salt.
- Step 2Pour light olive oil to one-third of the way up the side of a medium saucepan. Heat to 170C over high heat. Cook tablespoonfuls of batter in oil, in 4 batches, for 5 minutes. Top with tomato, avocado and baby coriander leaves.
- Low carb
- Low fat
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
343 kj
Energy
4.3g
Fat Total
0.7g
Saturated Fat
4.9g
Protein
92mg
Cholesterol
69mg
Sodium
0.1g
Carbs (sugar)
6.1g
Carbs (total)
All nutrition values are per serve
- Author: Alison Adams
- Image credit: Jeremy Simons
- Publication: Taste Magazine
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