2mediumchili flakes (chilli flakes in British English) - chopped
3stalksspring onions
2teaspoonslemon juice
1teaspoonsalt
1teaspoonground black pepper
1teaspoondried oregano
1teaspoonchili powder (chilli powder in British English)
30gramsalmond flour
Instructions
Shred the crab meat into a bowl
Add the chopped chillis, spring onion, lemon juice, salt and pepper, oregano, chilli powder and half the flour. Stir to combine the ingredients
In a small dish, whisk the egg.
Add the egg to the mixture slowly until you have a firm mixture with which you can form cakes.
Shape the mixture into four flat cakes
Leave to chill in the fridge for at least half an hour (this allows them to set)
Cover both sides of the cakes in the flour, using more if needed.
Cook the cakes on medium heat in a frying pan until they are crisp and golden (you can either do this in a non-stick pan or heat some oil and use this to cook them).