Crab Cakes with Avocado Salsa


  • 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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