Crab cakes

Crab cakes


Start your festive feast with an elegant starter of golden crab cakes with a dollop of zesty avocado dip.

The ingredient of Crab cakes

  1. 3 x 170g cans crab meat, drained
  2. 1 1/2 cups fresh white breadcrumbs
  3. 1/2 cup coriander leaves, finely chopped
  4. 1/2 cup mint leaves, finely chopped
  5. 3 green onions, thinly sliced
  6. 2 limes, rind finely grated, juiced
  7. 1 egg
  8. 2 tablespoons sour cream
  9. 2 tablespoons olive oil
  10. 1 avocado
  11. Lime wedges, to serve

The instruction how to make Crab cakes

  1. str_replace('ufeff','',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. str_replace('ufeff','',Shape tablespoonfuls of mixture into patties. Place onto prepared tray. Cover. Refrigerate for 20 minutes.)
  3. str_replace('ufeff','',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. str_replace('ufeff','',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.)

Nutritions of Crab cakes



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