Crab Cakes with Avocado Salsa
Ingredients
| 1 lb of crab meat | ||
| 2 eggs | ||
| 2 scallions, chopped | ||
| 1 and 1/2 tbs of mayonnaise | ||
| 2 tsp sweet chili sauce | ||
| 1 and 1/4 cups fresh bread crumbs | ||
| canola oil for shallow frying | ||
| kosher salt and fresh cracked black pepper to taste | ||
| 2 ripe roma tomatoes | ||
| 1 small red onion, finely chopped | ||
| 1 large avocado, finely diced |
- Beat the eggs lightly.
- Add the crab meat, spring onions, mayonnaise, sweet chili and bread crumbs.
- Gently mix well, then cover and refrigerate for 30 minutes.
- To make avocado salsa, combine all the ingredients in a bowl, season with salt and pepper then gently combine.
- Using wet hands, form the crab mixture into 20 small cakes.
- Heat 1 inch of canola oil in a large saute pan and cook the crab cakes over medium heat for about 3 minutes on each side or until golden brown.
- Drain on a wire rack or paper towels.
- Serve with avocado salsa to serve over the top.
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