Seafood is so good for you, especially when you’re trying to lose baby weight, and these crab cakes are really delicious. They will appeal to the whole family, as crab is such a light-tasting meat.
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Crab Cakes with Wasabi Mayo & Rice Salad

Ingredients

• 3/4 cup brown rice, uncooked (120 grams)
• 170 grams of tinned crabmeat, drained weight
• 1 tbsp chopped fresh chives (5 grams)
• 1 free-range eggs (50 grams)
• 1/2 cup wholemeal breadcrumbs (30 grams)
  cooking oil spray
• 1/4 cup reduced fat mayonnaise (65 grams)
• 1 tsp wasabi paste (4 grams)
• 3 cups shredded baby spinach (90 grams)
• 1 diced red capsicum (100 grams)
• 1 tbsp lemon juice (20 mls)

Method

1. Prepare rice according to packet directions. Preheat oven to 180C.
2. Combine crab meat with chives, egg and breadcrumbs. Form into 6 patties. Spray lightly with cooking oil and place on a lined baking tray. Bake patties in oven for 6 minutes, then flip over and bake for another 6 minutes until golden and crispy.
3. Combine the mayonnaise with wasabi (add more wasabi if you like things spicy).
4. Combine the prepared rice with baby spinach, capsicum and lemon juice.
5. Top the rice salad with 2 crab cakes per person and a dollop of the wasabi mayo to serve.

Makes 3 serves, 340 calories per serve
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