(4 servings)

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.

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Gavin Walsh
Gavin Walsh

A British fitness and fat loss magician that helps men and women lose the jelly from their belly pronto. Gavin is the head coach here at Body Fixers and has been featured in the likes of Men's Health, Women's Health and Men's Fitness, as well appearing on British TV several times with delightful nuggets of fitness and fat loss wisdom.

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