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Baby crab cakes
Baby crab cakes
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Delicious mini patties with zesty salsa topping.
Ingredients:
  • 1 x 200g carton fresh crab meat
  • 2 green shallots, ends trimmed, finely chopped
  • 1 celery stick, finely chopped
  • 2 egg whites
  • 20.00 ml chopped fresh dill
  • 12.20 gm Worcestershire sauce
  • 70g (1 cup) fresh breadcrumbs (made from day-old bread)
  • 18.40 gm vegetable oil
  • 1 small ripe avocado, halved, stone removed, peeled, finely chopped
  • 1 fresh red chilli, deseeded, finely chopped
  • 20.00 ml finely chopped fresh chives
  • 10.60 gm fresh lime juice
Instructions:
  • In a medium bowl, mix together the crab, shallot, celery, egg whites, dill, Worcestershire sauce, and breadcrumbs. Season with salt and pepper to taste.
  • 1. Heat oil in a large non-stick frying pan over medium heat. Spoon 1-tablespoonful portions of crab mixture into the pan and gently flatten. Cook each side for 1-2 minutes until golden brown. Transfer to a paper towel-lined plate. Repeat this process with the remaining crab mixture in 3 more batches, reheating the pan between each batch.
  • Mix the creamy avocado with spicy chili, fresh chives, and zesty lime juice in a small bowl. Give it a taste and season with salt and pepper to your liking.
  • Arrange the crab cakes on a platter and garnish with avocado mixture before serving.

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