Slimming Eats Recipe
Extra Easy – syn free per serving
Gluten Free
- ½ cup (120ml) of uncooked quinoa
- 170g of crab meat (fresh or canned)
- 1 cup (240ml) of fish stock (or you can use chicken or vegetable stock)
- 1 red chili, finely chopped
- 2 spring onions, finely chopped
- pinch off black pepper
- pinch of garlic salt
- 1 tsp of paprika
- little lemon zest
- 1 egg
- 1 egg white
- olive oil spray
- for the dip:
- 1 cup of fat free Greek yoghurt
- fresh mint, finely chopped
- juice and zest of half a lemon
- Thoroughly rinse the quinoa under a running cold tap.
- Place in a saucepan and cover with the stock. Bring to a boil, reduce heat to low, cover and simmer until stock is absorbed (the quinoa grains should have what looks like a little hair on each grain). Turn off heat, but leave covered with the lid for about 10 mins, as the steam will continue to cook the quinoa.
- After 10 mins, fluff up the quinoa with a fork and allow to cool.
- In a large bowl, gently combine the quinoa, with the other ingredients. (Be careful not to over mix, as you want to keep big chunks of crab meat).
- Cover with cling film and refrigerate for about an hour.
- Preheat oven to 200c or 400f (gas mark 6)
- Grease a baking sheet with olive oil spray and then form the mixture into approx 12 medium sized patties.
- Place on the baking tray and bake in the oven (approx 30mins) until lightly golden all over. (you may want to carefully flip half way through cooking).
- While baking you can mix together all the ingredients for the dip.
- Serve with a side salad and the mint dip and Enjoy!!
The recipe above has been calculated for Slimming World, however for those of you following the Weight Watchers plan or another calorie controlled type diet. Below is the approx. nutritional information:
Approx. NUTRITIONAL INFORMATION | |
per 3 crab and quinoa cakes with dip | |
Calories | 171 |
Fat | 3.4g |
Saturated Fat | 0.7g |
Total Carbohydrate | 16.9g |
Dietary Fibre | 2.1g |
Sugars | 2.9g |
Protein | 14.6g |
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Nutritional information is an estimate and is to be used for informational purposes only
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Tracy Drane
April 7, 2013 at 3:03 pmThat looks awesome, but I don’t like seafood. Could I use chicken instead? Grilled or canned?
slimadmin
April 7, 2013 at 4:05 pmyep you sure can
Nikki
February 1, 2018 at 6:33 pmCan you use cous cous instead of quinoa??
Shevy (Slimming Eats)
February 2, 2018 at 1:28 amI personally haven’t tried, so couldn’t say.
Emma Saxby
December 19, 2018 at 3:18 amThese look lovely. I’d like to make them for Christmas Day evening buffet but don’t want to actually make them on Christmas Day. Can these be pre made the day before andcreheated? Can they be a few days before, frozen and thenteheated? Thank you
Shevy (Slimming Eats)
December 20, 2018 at 9:52 amYes they should be fine or make the day before and reheat