Spicy Crab Wedges

Spicy Crab Wedges

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Servings: 4
Calories: 199


  • 14 oz canned white crabmeat in brine
  • 1 small red onion peeled and finely chopped
  • 1 green chilli deseeded and finely chopped
  • 2 tbsp chopped coriander leaves
  • salt and freshly ground black pepper
  • 6 eggs
  • 1/2 tsp Tabasco
  • 2 tbsp Worcestershire sauce
  • Fry Light for spraying
  • mixed salad leaves to serve


  • Drain the crabmeat and place in a large bowl with the onion, chilli and coriander. Season and set aside.
  • In a bowl, beat the eggs with the Tabasco, Worcestershire sauce, and salt and pepper.
  • Lightly spray a 23 cm (9 in) non-stick frying pan with Fry Light and place over a medium heat. When the pan is hot, add the egg mixture and cook for 4 - 5 minutes, swirling the uncooked egg mixture around. Scatter the crab mixture over the surface.
  • Cover the frying pan, and cook gently for 8 - 10 minutes or until the base is golden brown and the mixture is set. Remove from the heat.
  • Leave to stand for a few minutes, then cut into wedges and serve with a crisp mixed salad.
Calories: 199 kcal
Carbohydrates: 5 g
Protein: 27 g
Fat: 7g
Saturated Fat: 2 g
Trans Fat: 1 g
Cholesterol: 287 mg
Sodium: 1061 mg
Potassium: 404 mg
Fiber: 1 g
Sugar: 3 g
Vitamin A: 402 IU
Vitamin C: 12 mg
Calcium: 98 mg
Iron: 2 mg
Ingredients Crab, Fish & Seafood
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