Crab Cakes with Sweet Chili Dipping Sauce

Succulent, golden crab cakes pair wonderfully with this recipe’s tomato-based sauce, which features chilies, garlic, and lime.

Dietary Interests: High Protein

Makes: 4 servings

Total Time: 2 Hours

Difficulty: Advanced

Crab Cakes


  • 6 slices bread, cubed
  • 1 red capsicum, stemmed, seeded, diced
  • 2 spring onions, cut into pieces
  • 3 sprigs coriander
  • 400 g (14 ounces) crab meat
  • 3 Tablespoons mayonnaise
  • 2 egg whites
  • zest of 1 lime
  • 1 pinch cayenne pepper
  • 1 dash hot sauce
  • salt and pepper, to taste
  • 3 Tablespoons olive oil


  1. To make the crab cakes, place bread pieces into the Vitamix machine and secure lid.
  2. Select Variable 1.
  3. Turn machine on and slowly increase speed to Variable 5, using the tamper to press the ingredients into the blades.
  4. Blend for 5 to 10 seconds or until it has formed breadcrumbs. Transfer to a bowl and set aside.
    Place the red pepper, scallions, and cilantro into the Vitamix container. Add water to the 6 cup mark and secure lid.
  5. Select Variable 5. Pulse 5 to 8 times using on/off switch until coarsely chopped. Drain well before using.
  6. Place 4 ounces (113 g) crabmeat, mayonnaise, egg white, lime zest, cayenne pepper, hot sauce, salt, pepper and well drained chopped veggies into the Vitamix container.
  7. Secure lid. Continue to Pulse a few times on Variable 2, using tamper, until the mixture forms a coarse paste. Do not over process.
  8. Transfer to a bowl and mix in remaining 10 ounces (284 g) crabmeat. Stir gently to combine. Add enough of the breadcrumbs to form a stiff mixture. Put the remaining breadcrumbs on a plate. Wash the Vitamix container.
  9. Shape the crab mixture into 8 patties of equal size. Coat in the breadcrumbs, pressing the crumbs onto each side.
  10. Transfer to a baking sheet, cover with cling film and chill at least 30 minutes up to 2 hours.



  • 2 Roma tomatoes, quartered
  • 110 g (4 ounces) caster sugar
  • 2 other red chillies
  • 2 garlic cloves, peeled
  • 1 Tablespoon lime juice
  • 1 Tablespoon fish sauce


  1. Place all sauce ingredients into the Vitamix container and secure lid.
  2. Select Variable 1.
  3. Turn machine on and slowly increase speed to Variable 10. Blend for 20 to 25 seconds. Pour the sauce into a bowl and set aside.
  4. Heat the olive oil in a frying pan over a medium–high heat, add half of the crab cakes and fry for 2 minutes on each side until crisp and golden. Transfer to a plate and keep warm while you cook the remaining cakes.
  5. Serve warm with the dipping sauce.
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Charred Cauliflower Salad

With a burst of flavour in every bite, this anything-but-ordinary salad balances greens and cauliflower with the acidity of citrus and the heat of Harissa Vinaigrette. Alternatively, use as a marinade on fish or shellfish.

Submitted By: Vitamix

Makes: 10-12 servings

Total Time: 20 Minutes

Difficulty: Intermediate


  • 250 g (8 ounces) baby kale
  • 900 g (2 pounds) cauliflower florets, charred
  • 300 ml (2 cups) citrus segments, grapefruit and orange
  • 240 ml (1 cup) Harissa Vinaigrette


  1. Place kale in a large, stainless steel bowl and toss with ¾ cup Harissa Vinaigrette. Transfer to serving bowl.
  2. Place charred cauliflower in stainless steel bowl and toss with remaining dressing. Place the cauliflower neatly on top of the kale and finish with citrus segments.
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Harissa & Maple Glazed Carrots

Enjoy as is, or try using this glaze on any roasted root vegetable for a particularly tasty, spiced-up side dish.

Submitted By: Vitamix

Makes: 700 g (6 cups)

Total Time: 45 Minutes

Difficulty: Intermediate


  • 2 other garlic cloves
  • 60 ml (¼ cup) olive oil
  • 60 ml (¼ cup) maple syrup
  • 1 Tablespoon harissa paste
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 900 g (2 pounds) rainbow carrots, cut into 2-inch (5-cm) strips
  • 1 lemon lemon


  1. Place garlic, oil, maple syrup, harissa paste, salt, and pepper into the Vitamix container and secure the lid.
  2. Select the lowest setting. Start the machine, slowly increase to its highest speed, and blend for 20 seconds.
  3. Toss sauce with prepared carrots and lemon slices. Place on a sheet tray, and bake for 35 minutes.
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