2 tbsp extra virgin olive oil
½ red pepper, finely chopped
¼ white onion, finely chopped
2 tbsp finely chopped fresh green chilli
¼ cup ground walnuts
1 large egg
1½ tsp curry powder
½ tsp ground cumin
Fine sea salt
1x6oz tin crabmeat, drained and flaked
¼ cup ground flaxseed
1 tsp onion powder
½ tsp garlic powder
Baby spinach or mixed salad leaves
tartar sauce (optional)
Preheat the oven to 160 degrees/Gas 3 and line a baking sheet with foil.
Heat the oil in a large frying pan over a medium heat.
Add the red pepper, onion and chilli and cook for 4-5 minutes until tender. Set aside to cool a little.
Transfer the vegetables to a large bowl and stir in the walnuts, egg, curry powder, cumin and a pinch of salt.
Mix the crabmeat into the mixture and stir well.
Form into 4 patties and transfer to the baking sheet.
Stir together the ground flaxseed, onion powder and garlic powder in a small bowl, then coat the crabcakes with the mixture.
Bake the crabcakes until browned and heated through (about 25 minutes).
Serve on a bed of spinach or salad leaves with a dollop of tartar sauce.