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Crab and corn cakes with spinach and avocado salad
Crab and corn cakes with spinach and avocado salad
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Crab cakes with crispy golden crusts made extra tasty with sweet corn kernels. A must-try dish for all seafood lovers.
Ingredients:
  • 500g desiree potatoes, peeled, coarsely chopped
  • 1 x 200g ctn fresh sand crab meat, drained
  • 1 x 270g can corn kernels, drained
  • 3 shallots, ends trimmed, thinly sliced
  • 20.00 ml finely grated lemon rind
  • 2 eggs, lightly whisked
  • Vegetable oil, to shallow-fry
  • 85g (1/3 cup) whole-egg mayonnaise
  • 60ml (1/4 cup) fresh lemon juice
  • 80g baby spinach leaves
  • 2 small avocados, halved, stone removed, peeled, thinly sliced
Instructions:
  • Boil the potato in a large saucepan of boiling water for 12 minutes until tender, then drain. Transfer to a large bowl and coarsely mash. Allow it to cool slightly before using.
  • Combine the crab meat, corn, shallot, lemon rind, egg, salt, and pepper with the mash using a fork. Shape into 12 patties using a 60ml (1/4-cup) measuring cup.
  • Pour a generous amount of oil into a spacious non-stick frying pan to reach approximately 5mm up the sides. Heat on medium. Cook half the patties for 2 minutes on each side until golden. Place on a plate with paper towel. Repeat with the rest of the patties, making sure to reheat the oil each time.
  • In a small bowl, combine the mayonnaise and lemon juice until smooth. Plate the spinach and avocado on serving plates, then generously drizzle the zesty mayonnaise over the salad.
  • Place the exquisite crab cakes on top of the fresh salad and generously season with a touch of freshly ground pepper. Serve immediately and enjoy a truly delightful meal.

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