MINI CRAB CAKES WITH AVOCADO SALSA
From the book "The Essential Fingerfood Cookbook" these sound especially tasty. Posted for safekeeping. NOTE: Prep time does NOT include 30 minute chill time.
Provided by kitty.rock
Categories Lunch/Snacks
Time 40m
Yield 20 crab cakes, 20 serving(s)
Number Of Ingredients 15
Steps:
- Beat the eggs lightly in a bowl.
- Add the crab meat, spring onion, mayonnaise, sweet chili sauce and breadcrumbs and stir well.
- Season, then cover and refrigerate for 30 minutes.
- 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.
- Using wet hands, form the crab mixture into 20 small flat cakes.
- 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.
- Drain well on paper towels or brown paper, and serve immediately, with avocado salsa to spoon onto the top.
- 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.
- IN ADVANCE: the crab mixture can be made a day ahead, then covered and refrigerated. Prepare the salsa close to serving time.
Nutrition Facts : Calories 54.2, Fat 2.7, SaturatedFat 0.5, Cholesterol 34, Sodium 90.9, Carbohydrate 3.7, Fiber 1.1, Sugar 0.8, Protein 4.1
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Crooks Lennie
[email protected]I've made these crab cakes a few times now and they're always a hit! They're easy to make and always turn out perfect.
Rid Kid
[email protected]These crab cakes were delicious! The crab was fresh and flavorful, and the avocado salsa added a nice touch of acidity. I would definitely make these again.
Daphne Judith
[email protected]Overall, these crab cakes were a solid 4 out of 5. They were easy to make, had a great flavor, and were a hit with my family. I would definitely recommend them.
Marno Healy
[email protected]The crab cakes were a bit too salty for my taste, but the avocado salsa was amazing! I'll definitely be making the salsa again.
Teresa Jacobs
[email protected]These crab cakes were easy to make and very tasty. I would definitely recommend them to anyone looking for a quick and easy seafood dish.
Kamara Mabinty
[email protected]I'm not usually a fan of crab cakes, but these were surprisingly delicious. The avocado salsa really made all the difference.
Siyam Sabir
[email protected]I made these crab cakes for my family and they loved them! The avocado salsa was a nice touch that added a bit of freshness to the dish.
Beaullah Chikukwa
[email protected]These crab cakes were a hit at my party! Everyone raved about them, and they were gone in no time. I'll definitely be making them again.
Somintra Devi
[email protected]I was worried that the crab cakes might be too dry or bland, but they were incredibly moist and flavorful. The avocado salsa added a refreshing and tangy touch that complemented the crab perfectly.
Sohedol Islam
[email protected]The recipe was clear and easy to follow, even for a novice cook like me. The crab cakes turned out perfectly golden brown and cooked evenly throughout.
Andre Remarsa
[email protected]These crab cakes were an absolute delight! The combination of crab, avocado salsa, and lemon-herb butter was פשוט מעולה (simply superb) and left me craving more.