This week’s recipe showcases a different way to cook crab that features a QVC favourite – EasiYo yoghurt.
Any time between April and November is great for making dishes with crab, as they are in season in the UK and that means they will be widely available and taste their best. Light and delicious, crab cakes are perfect as a quick lunch and will make a filling evening meal when served with a salad or chips.
You could even try the traditional accompaniment for crab cakes in America, where they are highly popular, which is saltine crackers (very similar to a low-fat cream crackers or Tuc biscuits) or a bread bun. Aside from this recipe being quick and mouth-wateringly satisfying, crab is also a great source of protein and Omega-3 fatty acids.
Crab cakes with a Spicy Avocado Dipping Sauce
- 1 egg
- 2 tbsp EasiYo low fat Greek yoghurt
- Juice of 1 lime
- Large pinch chilli flakes
- 1 tsp parsley, chopped
- 2 tsp spring onions, finely chopped
- 200g crab meat
- 75g breadcrumbs
Spicy Avocado Dipping Sauce
- 2 avocado, pitted and peeled
1 small red onion
1 garlic clove
- Juice of ½ a lime
- ½ chilli (deseeded)
pinch of salt
- ½ cup low fat Greek yoghurt
- 1 splash of olive oil for cooking (although scrap this if you are using non-stick pans like these from Cook’s Essentials)
For the crab cakes
- In a bowl, blend together the egg, yoghurt, lemon juice, chilli flakes, parsley, and spring onions
- Gently stir in the crab meat and gradually mix in the breadcrumbs, adding until the desired consistency is achieved
- Heat the oil in a frying pan over a medium heat
- Form the crab mixture into patties and place into the frying pan, cook until golden brown, about 5 to 6 minutes on each side
For the dipping sauce
- Blend all the ingredients apart from the yoghurt in a food processor until the chilies and avocado are finely chopped
- Add yoghurt to the puree and mix well
- The spiciness of this dipping sauce can be increased or decreased as per your tastes. You can also add a little of your favourite hot sauce at the end or some Dijon mustard to add an extra kick
This quick and simple dish will be a real crowd-pleaser, especially during the warmer weather. If you’re feeling adventurous why not take a look at the other tasty treats and bakes that can be prepared using EasiYo sachets.
If you’re looking for more culinary inspiration, check out our full Recipe of the Week archive.
“I started my cooking career at 12 years old when I made my uncle’s 50th birthday cake, and I cried when he cut into it. I have been cooking, baking and making birthday cakes for people ever since. I developed my skills working at the St Ermin’s Hotel in London in the pastry kitchen with an eccentric French pastry chef who taught me well and started my kitchen life.
I’ve been at QVC for eight and a half years, I started in a tiny kitchen that was the size of a ‘Borrower’ kitchen compared to what we have now.
I love cooking because food, especially cake, makes people smile. It has the ability to bring back happy memories. In my mind not much else other than food and the smells associated with it can do that.”