Low FODMAP Crab Cakes
Delicate Thai-inspired crab cakes with lemongrass, chili, and fresh herbs. Served with a zesty lime-sesame dipping sauce.
Instructions
- 1
Combine crabmeat, egg, lemongrass, chili, cilantro, green beans, and cornstarch in a bowl.
- 2
Mix well. Cover and refrigerate for 2 hours to let flavors combine.
- 3
Make the dipping sauce by whisking all sauce ingredients together. Set aside.
- 4
Heat oil in a large nonstick frying pan to a depth of about 1/2 inch.
- 5
Shape crab mixture into small patties, about 1.5 inches in diameter.
- 6
Add 3-4 crab cakes to the pan at a time.
- 7
Cook for 1-2 minutes until golden brown on the bottom.
- 8
Flip and cook another 1-2 minutes until golden all over.
- 9
Transfer to a plate lined with paper towels to drain.
- 10
Repeat with remaining mixture.
- 11
Serve warm with dipping sauce and lime wedges.
FODMAP Notes
Canned crabmeat is FODMAP-free. Green beans are low FODMAP at about 15 beans per serving - this recipe uses minimal beans. Check sweet chili sauce for FODMAP-safe ingredients. Lemongrass adds wonderful flavor.
Tips
- 💡 Drain crabmeat thoroughly for best texture
- 💡 Refrigerating helps cakes hold together
- 💡 Don't overcrowd the pan
- 💡 Serve as appetizer or main course
Recipe Notes
These delicate crab cakes feature fresh Thai flavors. The lemongrass and chili add complexity while the lime-sesame dipping sauce brings it all together.
Substitutions
- Seafood: Shrimp or firm white fish, finely chopped
- Sauce: Simple lime-soy dipping sauce
- Binding: Gluten-free breadcrumbs
Storage
- Refrigerator: Keeps 2 days
- Freezer: Freeze uncooked patties up to 1 month
FODMAP Stacking Note
One serving (about 4 crab cakes) is low FODMAP. Verify sweet chili sauce ingredients.
Related Recipes
- Low FODMAP Thai Salmon
- Low FODMAP Fish Curry
- Low FODMAP Vietnamese Summer Rolls