We love crab cakes but I was a little nervous making these because of the mayo. (My husband HATES mayo.) I left out the cilantro because he hates that, too, and added more lemon juice and zest. They were fabulous. But the ultimate compliment came from him: He said, “you know, even though I love crab cakes, they always have something like mustard or mayonnaise in them that I hate, but these don’t, they’re really good.” (I’m not telling.) Also, without frying and with the extra lemon, it makes a delicious crab salad.
Healthy chocolate brownies
Heat the oven to 190C/170C fan/gas 5 and line a shallow 23cm square baking tin with baking parchment. Tip the beans, cocoa, coffee granules, xylitol, vanilla, eggs and yogurt into a large bowl. Blitz using a hand blender until smooth. Or, do this in a food processor. Add the baking powder, then blitz again.
