Roasted Crabcakes By Newcastle Personal Trainer

Jalapeno Crabcakes



Ingredients1 lb crab meat, shredded
1 stalk celery, finely chopped
1/2 medium-sized yellow onion, finely chopped
1 jalapeno pepper
1 green bell pepper
1 large egg
1 tbsp mayo
1/2 tsp yellow mustard, 1/2 tsp hot sauce, 1 tsp paprika, 1/2 tbsp butter
2 tbsps coconut flour
1/4 cup ground flax seeds

Cooking InstructionsSlice the jalapeno and green bell pepper vertically. Remove the seeds and white core. Place, skin side up, on a lined baking tray and put under the broiler/grill on a high heat for about 7 minutes ’til blackened (don’t worry about how black they get, you’re not using the skin).

Remove from broiler. To loosen the skin you need to steam them, I did this by placing them on a flat surface and putting a bowl over the top to trap the heat. You can also put them in a sealed ziploc bag, but I fear putting hot food in plastic containers.

After ten minutes, remove and gently peel the skin from the peppers. They should be very soft, chop them finely and put in a large mixing bowl with the crab.

Gently saute the celery and onion in butter for 4 minutes ’til soft. Remove and add to the crab/pepper mixture.

Add the rest of the ingredients and stir until it comes together.

Take about a handful and shape into a fist-sized patty. Depending on the size of your hands, it should make 6. Chill in the fridge for at least 30 minutes.

Bake at 375 for 17-20 minutes, turning once.

Newcastle Personal Trainer

Harrogate Personal Trainer

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