Slimming World Thai Crab Cakes with Crab,Chili and Parsley Pasta

Thai Crab Cakes

Serves 4

Ready in 45 minutes

Freezer friendly (crabcakes only)

Syns ½ on Extra Easy

Ingredients

397g/14oz potatoes, peeled and roughly chopped
2 garlic cloves, peeled and crushed
6 spring onions, finely sliced
2 tbsp each of finely chopped coriander, mint and lemongrass
1 red chilli, deseeded and finely chopped
1/4 tsp finely grated ginger
397g/14oz canned white crab meat, drained
4 level tbsp extra light mayonnaise
low calorie cooking spray
lime halves, to serve

Method

1. Boil the potatoes in a pan of lightly salted water for 15 minutes or until tender. Drain, return to the pan and mash until fairly smooth. Transfer to a large mixing bowl and add the garlic, spring onions, chopped herbs, red chilli, ginger and crab meat and using your hands, mix until well blended. Add the mayonnaise and continue to mix well.

2. Divide the mixture into 12 portions and form each one into a flat "cake". Place on a non-stick baking tray lined with baking parchment, cover and chill for 6-8 hours or overnight if time permits.

3. Preheat oven to 190c/Gas 5. When ready to cook, spray the cakes with low calorie cooking spray and bake in the oven for 15-20 minutes or until the cakes are lightly browned and cooked through.

4. While the cakes are cooking make the salsa by combining all the ingredients together in a bowl. Set aside until needed.

5. Remove the crabcakes from the oven, serve immediately with the salsa and the lime halves to squeeze over.

Slimming World Crab, Chili and Parsley Pasta (Syn-Free)

ingredients

100ml fish bouillion
1 red chilli, seeded and finely chopped
1 garlic clove, peeled and finely chopped
Finely grated zest of ½ unwaxed lemon
450g dried angel hair pasta or linguine
2 tbsp lemon juice
Salt and freshly ground black pepper
315g freshly cooked white crab meat
4 tbsp freshly chopped flat-leaf parsley
Lemon wedges, to garnish
Rocket salad, to serve

method

1. Put the bouillion, red chilli, garlic, and lemon zest into a small pan, place over a gentle heat and bring to a boil. Cook for 1–2 minutes. Remove from the heat and set aside.
2. Cook the pasta according to the packet instructions until al dente (tender but still retaining a bite). Drain well and set aside.
3. Tip the chilli and lemon mixture into the saucepan the pasta was cooked in, then add the lemon juice and seasoning. Heat until sizzling, add the pasta and crab meat, and toss gently over a medium heat to warm the crab through. Add the parsley, season well, garnish with lemon wedges and serve with an rocket salad.