Crab Cakes Served with Chilli Sauce

Method:

1. Mix crabmeat, parsley and breadcrumbs together in a large bowl.
2. Whisk egg, mayonnaise, mustard, lemon juice, chilli sauce and salt and pepper.
3. Fold into the crabmeat mixture.
4. Shape into 12 to 16 patties, put them on a plate, cover and leave to chill for at least an hour.
5. Heat the coconut oil in a large frying pan and cook the crab cakes for 2-3 minutes each side.
6. Serve with the sweet chilli dipping sauce.

Preparation Time: 15 minutes + 1 hour chilling

Serves: 6 - 8

Ingredients:

• 450g crabmeat
• 2 tbsp. fresh chopped parsley
• 40g gluten free breadcrumbs
• 1 egg
• 1 tbsp. good mayonnaise
• 1-2 tsp. Dijon mustard
• 1 tbsp. lemon juice
• 1 tbsp. sweet chilli dipping sauce
• Himalyan salt and freshly ground black pepper
• Lucy Bee Coconut Oil for frying