Mini Crab Cakes With Avocado Salsa |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 2 |
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From the book The Essential Fingerfood Cookbook these sound especially tasty. NOTE: Prep time does NOT include 30 minute chill time. Ingredients:
2 eggs |
11 ounces canned crabmeat, drained |
2 spring onions, finely chopped (see note) |
1 tablespoon reduced-fat mayonnaise |
2 teaspoons sweet chili sauce |
1 1/4 cups fresh white breadcrumbs |
canola oil, for shallow frying |
2 ripe roma tomatoes, chopped |
1 small red onion, fine dice |
1 large avocado, fine dice |
3 tablespoons fresh lime juice |
2 tablespoons fresh chervil, leaves minced (can substitute parsley or tarragon ) |
1 teaspoon caster sugar (granulated sugar) |
kosher sea salt, to taste |
fresh ground black pepper, to taste |
Directions:
1. Beat the eggs lightly in a bowl.
2. Add the crab meat, spring onion, mayonnaise, sweet chili sauce and breadcrumbs and stir well.
3. Season, then cover and refrigerate for 30 minutes.
4. To make the avocado salsa, combine all the ingredients in a bowl, season with kosher sea salt and fresh ground black pepper, and toss gently to combine.
5. Using wet hands, form the crab mixture into 20 small flat cakes.
6. Heat about 1 1/4 inches oil in a large heavy-based pan and cook the crab cakes over medium heat for about 3 minutes each side, or until golden brown on both sides.
7. Drain well on paper towels or brown paper, and serve immediately, with avocado salsa to spoon onto the top.
8. NOTE: In America, what we term as the Spring onion has a slightly more and defined bulb and is typically larger than the slender and more delicate green onion (scallion). The flavor has more bite and is somewhat hotter.
9. IN ADVANCE: the crab mixture can be made a day ahead, then covered and refrigerated. Prepare the salsa close to serving time.
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