FODMAP: Thai Crab Cakes with sweet Chili Sauce and long stemmed Broccoli

I like making adjustments for recipes, it keeps me creative. But when it comes to Thai, it is nearly impossible to eat without garlic. These cakes work because you would not even notice. I do recommend making your own chili sauce if you are new to the FODMAP diet, or use very little of a store bought variety to play it safe. The broccoli, in texture, goes great with the soft crab cakes. This dish also works very well with any of my “Som Tam” recipes. You could substitute white fish for this dish too, such as cod or tilapia.

Serves 2 /Large portions/ or 4 for a starter

250g white crabmeat (cooked)

½ pound green beans cut very fine at an angle

1 red chili/minced

2 free range eggs

7-8 tbsp gluten free bread crumbs

plain gluten free flour for dusting

2 -3 scallions green part only minced

1cup fresh coriander with stems

about ten long stemmed Broccoli pieces

Garlic infused olive oil


Preheat the oven to 180-200 C. Place the ginger and chili in a food processor until it is finely chopped. Mix in the beans and coriander and scallions into this mix with the crabmeat and one beaten egg. Fold in half the breadcrumbs. This should form a smooth mixture. Form the patties and place in fridge for about half an hour. Beat the remaining egg in a small bowl with a little water. Place some flour and breadcrumbs in separate bowls. Dredge each cake in the flour, then the egg, then the bread crumbs. Heat the oil in a pan. Pan sauté each one for 2 minutes then transfer to a sheet pan and place in center of the oven. Bake for ten minutes or until cooked through. Serve with broccoli and sweet chili sauce. Sprinkle with coriander.



(for the dressing- add all ingredients except the olive oil until the end and then slowly add the oil a little at a time)

1 teaspoon lime zest

2 limes squeezed

2 teaspoons cumin

2 teaspoons of coriander, chopped

2 teaspoons turmeric

5 scallions, green part only finely diced

2 teaspoons palm sugar

2 teaspoon grated ginger

½ teaspoon chilli flakes

2 teaspoons fish sauce

1 cup garlic infused olive oil



Peel bottom stems and slice ends. Steam for three minutes or until bright green and rinse in cool water. Dry. Heat grill pan to high. Add to grill pan and place a pot lid on top. Grill both sides about 5 minutes. Toss with dressing and cut into bite size pieces.



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