Thai Crab Cakes & Celeriac Mash

  • Preparation time: 25 - 30 minutes (exluding MKD bread roll)
  • Cooking time: 20 minutes
  • Recipe makes 1 portion
  • Recipe Ratio: 1.5:1

This ketogenic diet recipe provides approximately:

Nutritional content Quantity
Fat 59.4g 46.9g LCT
12.5g MCT
Protein 33.9g
Carbohydrate 5g
Energy (calories) 690kcal
Ingredients Quantity
Celeriac Mash
Celeriac, peeled and chopped 100g
betaquik® 25g
Butter 4g
Salt and pepper to taste
Crab Cakes
MKD Bread Roll (see recipe, contains MCTprocal) 1/2 Roll (25g)
betaquik® 25g
Chilli powder 0.5g
Ground ginger 0.5g
Coriander, fresh and finely chopped 2g
Thai 7 spice, Schwartz 1g
White crab meat, tinned 125g (drained)
Egg, beaten 25g
Spring onions, finely chopped 5g
Olive oil 15g
Chilli Mayo Dip
Mayonnaise, full fat e.g. Hellman's 25g
Chilli powder 0.5g

 

Method:

1. Add celeriac to a saucepan, cover with water. On a high heat bring to a boil, reduce
heat to simmer for 10-15 minutes or until soft, drain well.
2. Blend the MKD bread roll to a breadcrumb texture.
3. To make the crab cakes, mix all the crab cake ingredients except for the olive oil, until
combined.
4. Divide the crab cake mixture into 2 equal portions, and using your hands shape into 2
cakes.
5. Heat oil in a frying pan over a low heat. Fry the crab cakes for 2 minutes on each side
ensuring to soak up all the oil.
6. Add celeriac to a bowl with betaquik®, butter, salt and pepper, using a hand blender
blend until a thick puréed texture.
7. Mix the mayonnaise and chilli powder together and serve with the crab cakes and
mash.

Serving Suggestion:

• Use celeriac chunky chips instead of mash! (see recipe)

 

To download the Thai Crab Cakes and Celeriac Mash recipe card click here.

MCTprocal and betaquik are foods for special medical purposes and must be used under medical
supervision. This recipe has been specifically designed for use in a ketogenic diet. Refer to labels for
allergen and other product information.

Always check with your dietitian what is suitable for you.