75g French beans, finely sliced

200g fresh white crabmeat

1 red chili, deseeded and finely chopped

1 tbsp chives

1 tbsp freshly grated ginger

grated zest 1 lime

1 tbsp chopped coriander

75g gluten free  breadcrumbs

1 tbsp mayonnaise

1 egg, beaten

sunflower oil, for frying

For the dipping sauce

2 red chilies, roughly chopped

6cm piece ginger, peeled and roughly chopped

2 dried kaffir lime leaf

1 stalk lemongrass, trimmed and roughly chopped

2 tbsp chopped coriander

175g caster sugar

50ml rice wine vinegar

1 tbsp fish sauce or lime juice

1 tbsp gluten free soy sauce


To make the dipping sauce, blend the chilies, ginger, lime leaves, lemongrass and coriander in a food processor until very finely chopped. Tip the sugar into a small saucepan, add 3 tbsp water and heat gently to dissolve. Continue to cook for another min or so until the syrup starts to thicken slightly.

Add the chili and ginger mixture, and continue to cook for a further 2-3 mins. Then stir in the rice vinegar, fish sauce and gluten free soy sauce. Remove from the heat and leave to cool to room temperature.

Cook the beans in a small pan of boiling salted water for 1-2 mins until tender. Drain and refresh under cold running water, then leave to dry on kitchen paper. Mix the crab with the cooked beans and all the remaining ingredients, apart from the sunflower oil. Season with salt and freshly ground black pepper and shape into 8 small patties.

Heat 1-2 tbsp sunflower oil in a frying pan and cook 4 crab cakes at a time until golden brown on both sides. Remove from the pan and keep warm while you cook the remainder. Serve with the sweet chili dipping sauce.

Recipe adapted from: Good Food

New Low FODMAP Recipes
Low FODMAP Recipe and Gluten Free Recipe - Crab cakes with sweet chili & ginger dipping sauce
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