Combine the crab, chives, chilli and coriander in a large bowl. Heat a small frying pan and toast the sesame seeds.

While they’re still hot, use a pestle and mortar to roughly grind, then tip into the bowl with the crab.

Add the gluten free breadcrumbs, egg yolk and seasoning, and mix lightly. Shape into 6 patties and chill for at least 30 mins.

For the aïoli, mix the mayonnaise, zests and a squeeze of lemon juice. Heat 0.5cm depth oil in a non-stick frying pan.

Dust the crab cakes with a little gluten free flour and fry gently for 3 mins on each side until crisp and golden.

Drain on kitchen paper. Serve the crab cakes with the zesty mayonnaise, wedges of lime and a few coriander leaves scattered over the top.

Recipe from Good Food magazine

Low FODMAP Recipe

Spiced crab cakes with lemon & lime aïoli

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100g white crabmeat

1 tbsp chopped chives

1 red chilli, deseeded and finely chopped

small pack coriander, leaves only, finely chopped, plus extra for serving

2 tbsp sesame seeds

50g gluten free breadcrumbs

1 large egg yolk

sunflower oil, for frying

gluten free plain flour, for dusting

For the aioli

3 tbsp good mayonnaise

zest ½ lime (after zesting, cut ½ into wedges for serving)

zest ½ lemon, plus a squeeze of juice

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