Crab cakes

Crab cakes

Ingredients

510 g cans crab meat, drained

1 ½ cups fresh white breadcrumbs

½ cup coriander leaves, finely chopped

½ cup mint leaves, finely chopped

3 green onions, thinly sliced

2 limes, rind finely grated, juiced

1 egg

2 tbsp sour cream

2 tbsp olive oil

1 avocado

Lime wedges, to serve

Directions

Step 1

Line a baking tray with baking paper. Combine crab meat, breadcrumbs, 2 tablespoons coriander, 2 tablespoons mint, onions, lime rind and 2 tablespoons of lime juice in a large bowl. Whisk egg and sour cream in a jug. Add to crab mixture. Season with salt and pepper. Using clean hands, mix to combine.

Step 2

Shape tablespoonfuls of mixture into patties. Place onto prepared tray. Cover. Refrigerate for 20 minutes.

Step 3

Preheat oven to 140°C. Heat oil in a non-stick frying pan over medium heat until hot. Cook crab cakes, 6 at a time, for 2 minutes each side or until light golden. Transfer to a baking tray. Keep warm in oven while cooking remaining crab cakes.

Step 4

Mash avocado until almost smooth. Add remaining coriander, mint and 1 tablespoon of lime juice. Mix well. Spoon a dollop of mixture onto each crab cake. Top with lime wedges. Serve hot or cold. With thanks to taste.com.au