I’m actually not much of a crab eater myself on the other hand my husband is the ultimate crab catcher, eater and seafood lover I could have ever imagined. Our close friends often comment about what opposite tastes and interests we have but you know what after nearly 20 years together opposites must really attract.
What I love about it is that we have pushed each other to try new things that we normally wouldn’t or had a preconceived idea about in our heads. I have most definitely broaden my horizons when it comes to seafood and I have most definitely opened his eyes to an array of different cuisines since we meant. He was always a pretty plain kind of guy with little to no spice, heat or intense flavour in his meals, that has now changed. But one thing that hasn’t changed is his love of seafood and for that I have learned to adapt and try different cooking techniques and flavours to make seafood my friend.
When my husband caught two fresh muddies yesterday afternoon he asked me what was a different way we could enjoy these. Not a big fan of the floury, potatoey type crab cakes I flick through some mags for inspo and came across a recipe that was gluten-free, healthy and no potato in sight! Healthy and easy this recipe was worth a shot. It was actually a fish cake recipe that I adapted, it was using cauliflower and white beans instead of the potatoes brilliant!
With the amazing fresh herbs and flavours this recipe was a tick from me and well husband enjoyed the fresh new take on it. They say compromise is most important in a relationship well in our case it surely is and now everyone is happy.
No Potato Healthy Baked Crab Cakes with Cheats Dill Aioli
500g cooked crab or fish meat
500g cauliflower cut into florets
400g can butter beans rinsed and drained
1/2 cup finely chopped parsley
1/4 cup fresh dill sprigs finely chopped
1/2 cup quinoa flakes
1/2 lemon rind grated
salt and pepper
1/2 cup fine semolina
2 tablespoons olive oil
Cheats Dill Aioli
2 tablespoons of mayonaise
2 cloves garlic crushed
pinch of salt
1 tablespoon fresh dill finely chopped
squeeze of 1/2 lemon
- Preheat oven to 200’C
- Cook cauliflower in a pot of salted boiling water for 8mins or until tender
- To make Aioli, Mix all ingredients in a bowl till well combined and set aside in the fridge
- Drain and place cooked cauliflower in a blender with the butter beans and blitz until smooth
- Place in a large bowl, add crab or fish meat, parsley, dill, quinoa flakes, egg white, lemon rind, and salt and pepper and mix to combine
- Place semolina in a bowl. Shape mixture into patties and coat in the semolina
- Place patties in a oiled baking tray and bake for 25-30 mins or until crisp and golden
Serve with a fresh salad and Cheats Dill Aioli