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Thai Crab Cakes & Celeriac Mash

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  • 1.5:1 ratio
  • RECIPE MAKES: 1 portion
  • PREP TIME: 25 - 30 minutes (excluding MKD bread roll)
  • COOK TIME: 20 minutes

This recipe makes 1 portion which contains:

Total fat

Step 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.

Step 2

Blend the MKD bread roll to a breadcrumb texture.

Step 3

To make the crab cakes, mix all the crab cake ingredients except for the olive oil, until combined.

Step 4

Divide the crab cake mixture into 2 equal portions, and using your hands shape into 2 cakes.

Step 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.

Step 6

Add celeriac to a bowl with K.Quik, butter, salt and pepper, using a hand blender blend until a thick puréed texture.

Step 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)

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