Feta Crab Cakes

Low in FODMAP, Meals

Feta crab crakes with tzatziki sauce and green salad

Ingredients

340g (¾ lb) Crabmeat 

125 ml (1/2 cup) Feta cheese, crumbled

10 ml (1 teaspoon) Basil, dried

10 ml (1 teaspoon) Oregano, dried

10 ml (1 teaspoon) Thyme, dried

15 ml (1 tbsp.) Greek yogurt, plain (lactose-free)

2 Eggs, beaten

250 ml (1 cup) Gluten-free breadcrumbs

Tzatziki Sauce

½ Cucumber, seedless

125 ml (1/2 cup) Greek yogurt, plain (lactose-free)

5 ml (1 tsp.) Olive oil, infused with garlic

15 ml (1 tbsp.) Lemon juice

5 ml (1 teaspoon) Dill, chopped

Preparation

  1. Preheat oven to 400F and line a baking sheet with parchment paper.
  2. In a large bowl, combine 1/3 of the breadcrumbs, crab, feta, herbs, yogurt and half the egg.
  3. Make 8 equal-sized balls and then, using a fork, crush each ball to form a compact patty.
  4. Dip each patty in the beaten egg, then in the breadcrumbs, and place on the baking sheet. 
  5. Bake for 10 minutes, then carefully turn over and bake for a further 10 minutes.
  6. Blend all sauce ingredients in a food processor until smooth and creamy.
  7. Serve the crab cakes on a green salad, accompanied by the Tzatziki sauce.