This recipe makes 1 portion which contains:
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.
Blend the MKD bread roll to a breadcrumb texture.
To make the crab cakes, mix all the crab cake ingredients except for the olive oil, until combined.
Divide the crab cake mixture into 2 equal portions, and using your hands shape into 2 cakes.
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.
Add celeriac to a bowl with K.Quik, butter, salt and pepper, using a hand blender blend until a thick puréed texture.
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)
K.Quik is a food 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.
- Celeriac Mash
- 100g Celeriac, peeled and chopped
- 25g K.Quik
- 4g Butter
- Salt and pepper to taste
- Crab Cakes
- 1/2 Roll (25g) MKD Bread Roll (see recipe, contains MCTprocal®)
- 25g K.Quik
- 0.5g Chilli powder
- 0.5g Ground ginger
- 2g Coriander, fresh and finely chopped
- 1g Thai 7 spice, Schwartz
- 125g (drained) White crab meat, tinned
- 25g Egg, beaten
- 5g Spring onions, finely chopped
- 15g Olive oil
- Chilli Mayo Dip
- 25g Mayonnaise, full fat e.g. Hellman's
- 0.5g Chilli powder
