Baby crab cakes

Preparation Time

15 minutes

Cooking Time

20 minutes

Ingredients (serves 8)

• 1 x 200g carton Stewart's fresh crab meat
• 2 green shallots, ends trimmed, finely chopped
• 1 celery stick, finely chopped
• 2 egg whites
• 1 tbs chopped fresh dill
• 2 tsp Worcestershire sauce
• 70g (1 cup) fresh breadcrumbs (made from day-old bread)
• 1 tbs vegetable oil
• 1 small ripe avocado, halved, stone removed, peeled, finely chopped
• 1 fresh red chilli, deseeded, finely chopped
• 1 tbs finely chopped fresh chives
• 2 tsp fresh lime juice

Method

1. Combine the crab, shallot, celery, egg whites, dill, Worcestershire sauce and breadcrumbs in a medium bowl. Season with salt and pepper.
2. Heat the oil in a large non-stick frying pan over medium heat. Spoon six 1-tablespoonful portions of crab mixture into the pan. Use an egg lifter or small palette knife to gently flatten. Cook for 1-2 minutes each side or until golden brown. Transfer to a plate lined with paper towel. Repeat, in 3 more batches, with remaining crab mixture, reheating the pan between batches.
3. Combine the avocado, chilli, chives and lime juice in a small bowl. Taste and season with salt and pepper.
4. Place the crab cakes on a serving platter. Top with avocado mixture to serve.

Notes & tips

• Prepare to the end of step 3 up to 1 hour ahead. Store in separate containers in the fridge. Continue from step 4 just before serving.