Serves: 4
Prep: 35 minutes Cook: 15 minutesMild, buttery green chiles do not overpower the delicate crab making them a splendid match. These chile crab cakes are the perfect pair for an appetizer course, main course salad, Eggs Benedict patty, served with breakfast salsa eggs, or for toasted LoFO gluten-free sandwiches with crisp chilled lettuce.
You have the option of using canned drained mild green chiles, or roasting and prepping fresh ones. On the Monash App they are displayed as green chillis.
This is a Monash University Low FODMAP Certified™ recipe by FODifyIt!.
| ingredients |
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Lump crab meat, fresh or canned and drained, cleaned and divided |
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Canned mild chopped green chiles, drained |
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⅓ cup plain low FODMAP gluten-free panko breadcrumbs |
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2 tbsps mayonnaise, containing no onion, garlic or other high FODMAP ingredients |
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1 egg white, whisked |
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Juice of ½ lime, plus 1 more for finishing spritz and garnish |
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2 tsps minced chives |
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½ tsp fresh ground black pepper |
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¼ cup low FODMAP gluten-free all-purpose baking flour, containing xanthan gum |
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¼ tsp fine sea salt |
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2 tbsps canola oil for pan cooking |
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1 cup thinly sliced Romaine lettuce, chilled |
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¼ tsp smoked paprika for dusting garnish |
Place 3/4 of the crab meat in a medium mixing bowl. Chill the remaining crab in the fridge, covered. Add the chiles, breadcrumbs, mayo, egg white, lime juice, chives and pepper. Mix gently to combine. Form 4 patties, pressing into 1/2-inch (1.25 cm) thick rounds. Place on a plate and chill in the fridge for 30 minutes to set.
Whisk the coating flour, salt and pepper in a small wide bowl. Lightly dip both sides of each patty in the flour.
Add oil to a large non-stick skillet; heat over medium-high heat until shimmering, then add the patties. Cook covered for 3 to 4 minutes without disturbing. When the bottom is golden brown, gently flip with a spatula. Reduce the heat to medium low, cover and cook undisturbed for 4 minutes. Check for golden brown color. They should be crispy on the outside and tender inside. If they feel too soft, cover and cook 2 minutes longer. If needed, add 2 teaspoons (10 ml) more oil to the pan. Move to a plate and tent with foil to rest 3 minutes.
To plate as an appetizer: place a handful of shredded Romaine on 4 plates, then place one patty each topped with a dollop of the remaining crab meat. Spritz the cakes and lettuce with lime juice. Garnish with a lime wedge and a pinch of smoked paprika. Serve immediately.
If you are able to tolerate butter, add 2 teaspoons (10 g) to the pan as you heat the oil for browning the cakes.
Canned chiles and crab are oftentimes plenty salted. Taste before adding salt to the coating flour.
Although chiles (chillies) are generally low in FODMAPs, some people with IBS may be
sensitive to the capsaicin they contain. Capsaicin is a natural compound that gives chiles their spicy quality. You may need to limit how much chile you eat if your IBS symptoms are triggered by spicy food.
| Nutrition Information (per serve) | |
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| Energy | 1216 Kj / 291 cal |
| Protein | 12.95g |
| Carbohydrates | 14.18g |
| Sugar | 2.14g |
| Total Fat | 19.62g |
| Saturated Fat | 2.06g |
| Fibre | 3.14g |
