Crab cakes

CategoryDifficultyIntermediate

Start your festive feast with an elegant starter of golden crab cakes with a dollop of zesty avocado dip.
Author: Dixie Elliott Image credit: Steve Brown Publication: Super Food Ideas

Yields1 Serving
Prep Time20 minsCook Time6 minsTotal Time26 mins
 510 g cans crab meat, drained
 1 ½ cups fresh white breadcrumbs
 ½ cup coriander leaves, finely chopped
 ½ cup mint leaves, finely chopped
 3 green onions, thinly sliced
 2 limes, rind finely grated, juiced
 1 egg
 2 tbsp sour cream
 2 tbsp olive oil
 1 avocado
 Lime wedges, to serve
1

Line a baking tray with baking paper. Combine crab meat, breadcrumbs, 2 tablespoons coriander, 2 tablespoons mint, onions, lime rind and 2 tablespoons of lime juice in a large bowl. Whisk egg and sour cream in a jug. Add to crab mixture. Season with salt and pepper. Using clean hands, mix to combine.

2

Shape tablespoonfuls of mixture into patties. Place onto prepared tray. Cover. Refrigerate for 20 minutes.

3

Preheat oven to 140°C. Heat oil in a non-stick frying pan over medium heat until hot. Cook crab cakes, 6 at a time, for 2 minutes each side or until light golden. Transfer to a baking tray. Keep warm in oven while cooking remaining crab cakes.

4

Mash avocado until almost smooth. Add remaining coriander, mint and 1 tablespoon of lime juice. Mix well. Spoon a dollop of mixture onto each crab cake. Top with lime wedges. Serve hot or cold.

Ingredients

 510 g cans crab meat, drained
 1 ½ cups fresh white breadcrumbs
 ½ cup coriander leaves, finely chopped
 ½ cup mint leaves, finely chopped
 3 green onions, thinly sliced
 2 limes, rind finely grated, juiced
 1 egg
 2 tbsp sour cream
 2 tbsp olive oil
 1 avocado
 Lime wedges, to serve

Directions

1

Line a baking tray with baking paper. Combine crab meat, breadcrumbs, 2 tablespoons coriander, 2 tablespoons mint, onions, lime rind and 2 tablespoons of lime juice in a large bowl. Whisk egg and sour cream in a jug. Add to crab mixture. Season with salt and pepper. Using clean hands, mix to combine.

2

Shape tablespoonfuls of mixture into patties. Place onto prepared tray. Cover. Refrigerate for 20 minutes.

3

Preheat oven to 140°C. Heat oil in a non-stick frying pan over medium heat until hot. Cook crab cakes, 6 at a time, for 2 minutes each side or until light golden. Transfer to a baking tray. Keep warm in oven while cooking remaining crab cakes.

4

Mash avocado until almost smooth. Add remaining coriander, mint and 1 tablespoon of lime juice. Mix well. Spoon a dollop of mixture onto each crab cake. Top with lime wedges. Serve hot or cold.

Crab cakes

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