The crab mixture can be made a day ahead, then covered and refrigerated. Prepare the salsa close to serving time.
ingredients
makes 20
2 eggs
11 ounce can crab meat, drained
2 scallions, finely chopped
1 tablespoon mayonnaise
2 teaspoons sweet chilli sauce
1 1/4 cups fresh white breadcrumbs
oil, for shallow-frying
avocado salsa
2 ripe Roma (egg) tomatoes, chopped
1 small red onion, finely chopped
1 large avocado, finely diced
3 tablespoons lime juice
2 tablespoons fresh chervil leaves
1 teaspoon superfine sugar
method
1. Beat the eggs lightly in a bowl. Add the crab meat, scallion, mayonnaise, sweet chilli sauce and breadcrumbs, and stir well. Season, then cover and refrigerate for 30 minutes.
2. To make the avocado salsa, combine all the ingredients in a bowl, season with salt and pepper, and toss gently to combine.
3. Using wet hands, form the crab mixture into 20 small flat cakes. Heat 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.
4. Drain well on crumpled paper towels and serve immediately, with avocado salsa to spoon onto the top.
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