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Crab cakes
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Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
25 minutes
Indulge in elegant golden crab cakes paired with zesty avocado dip for a festive start.
Ingredients:
  • Lime wedges, to serve
  • 3 x 170g cans crab meat, drained
  • 375.00 ml fresh white breadcrumbs
  • 125.00 ml coriander leaves, finely chopped
  • 125.00 ml mint leaves, finely chopped
  • 3 green onions, thinly sliced
  • 2 limes, rind finely grated, juiced
  • 37.60 gm sour cream
  • 36.40 gm olive oil
  • 1 avocado
Instructions:
  • Prepare a baking tray with parchment paper. In a large bowl, mix together crab meat, breadcrumbs, 2 tablespoons of coriander, 2 tablespoons of mint, onions, lime rind, and 2 tablespoons of lime juice. In a separate container, whisk together egg and sour cream. Combine with the crab mixture. Season with salt and pepper, then mix thoroughly using your hands.
  • Form the mixture into bite-sized patties and arrange them on the prepared tray. Cover them and chill in the refrigerator for 20 minutes.
  • Preheat oven to 140°C. Heat oil in a non-stick frying pan over medium heat until hot. Cook crab cakes in batches of 6 for 2 minutes per side until golden. Transfer cooked crab cakes to a baking tray and keep warm in the oven while cooking the rest.
  • Mash avocado until creamy. Stir in the rest of the coriander, mint, and 1 tablespoon of lime juice until combined. Place a spoonful of the mixture on top of each crab cake. Garnish with lime wedges. Serve hot or cold.

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