Mini Crab Cakes With Avocado Salsa Recipe

Name: Mini Crab Cakes With Avocado Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CRAB CAKES; 2 eggs; 11 ounces canned crabmeat, drained; 2 spring onions, finely chopped (see note); 1 tablespoon reduced-fat mayonnaise; 2 teaspoons sweet chili sauce; 1 1/4 cups fresh white breadcrumbs; canola oil, for shallow frying; AVOCADO SALSA; 2 ripe roma tomatoes, chopped; 1 small red onion, fine dice; 1 large avocado, fine dice; 3 tablespoons fresh lime juice; 2 tablespoons fresh chervil, leaves minced (can substitute parsley or tarragon ); 1 teaspoon caster sugar (granulated sugar); ADDITIONALLY; kosher sea salt, to taste; fresh ground black pepper, to taste

Servings: persons

CRAB CAKES
2 eggs
11 ounces canned crabmeat, drained
2 spring onions, finely chopped (see note)
1 tablespoon reduced-fat mayonnaise
2 teaspoons sweet chili sauce
1 1/4 cups fresh white breadcrumbs
canola oil, for shallow frying
AVOCADO SALSA
2 ripe roma tomatoes, chopped
1 small red onion, fine dice
1 large avocado, fine dice
3 tablespoons fresh lime juice
2 tablespoons fresh chervil, leaves minced (can substitute parsley or tarragon )
1 teaspoon caster sugar (granulated sugar)
ADDITIONALLY
kosher sea salt, to taste
fresh ground black pepper, to taste

1
Beat the eggs lightly in a bowl.
2
Add the crab meat, spring onion, mayonnaise, sweet chili sauce and breadcrumbs and stir well.
3
Season, then cover and refrigerate for 30 minutes.
4
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.
5
Using wet hands, form the crab mixture into 20 small flat cakes.
6
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.
7
Drain well on paper towels or brown paper, and serve immediately, with avocado salsa to spoon onto the top.
8
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.
9
IN ADVANCE: the crab mixture can be made a day ahead, then covered and refrigerated. Prepare the salsa close to serving time.

251

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: CRAB CAKES, 2 eggs, 11 ounces canned crabmeat, drained, 2 spring onions, finely chopped (see note), and more.

Yes, Mini Crab Cakes With Avocado Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Mini Crab Cakes With Avocado Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions