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Ingredients
- 3/4 cup brown rice uncooked (120 grams)
- 170 grams 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
Ingredients
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Instructions
- Prepare rice according to packet directions. Preheat oven to 180C.
- 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.
- Combine the mayonnaise with wasabi (add more wasabi if you like things spicy).
- Combine the prepared rice with baby spinach, capsicum and lemon juice.
- Top the rice salad with 2 crab cakes per person and a dollop of the wasabi mayo to serve.
Recipe Notes
340 calories per serve