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Crab, tomato & avocado cakes with sweet chilli sauce
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2 x 100g packs Seafood & Eat It Fifty Fifty Crab
Small piece fresh ginger, peeled and chopped
1 red chilli, seeded and chopped
1 tbsp roughly chopped fresh coriander
½ small red onion, finely chopped
½ ripe avocado, stoned, peeled and diced
2 sun-dried tomatoes, chopped
2 tbsp lemon juice
125g Cooks’ Ingredients Soft White Breadcrumbs
1 medium essential Waitrose British Free Range Egg, yolk
2 tbsp seasoned flour
2 large essential Waitrose British Free Range Eggs, beaten
2 tbsp rapeseed oil
Thai sweet chilli sauce, to serve
1. Mix the crab with the ginger, chilli, coriander, red onion, avocado, tomato, lemon juice and seasoning. Stir in 50g of the breadcrumbs and bind the mixture with the egg yolk. Using floured hands, shape into 16 equal cakes.
2. Dip the cakes into seasoned flour then into beaten egg and finally into breadcrumbs to coat completely. Chill until needed.
3. Heat the oil in a frying pan and cook the crab cakes on both sides until golden and crisp. Serve with the chilli sauce for dipping.
Typical values per serving: