Crab Cakes with Tomato & Avocado Relish
35 minutes
Crab and lobster are a delectable, low-fat protein source and are rich in zinc. Crab also supplies phosphorus and calcium.
Janet Mitchell
1 person made this
Ingredients
Serves: 4
- 1 large tomato, cut into small dice
- 1/3 cup diced avocado
- 2 tablespoons chopped fresh coriander or flat-leaf parsley
- 1½ tablespoons grated red onion
- 3 teaspoons lime juice
- 1/4 teaspoon Tabasco sauce
- Salt
- 1 slice firm white sandwich bread, crumbled
- 1/4 cup low-fat milk
- 500g cooked crab meat
- 1½ tablespoons low-fat mayonnaise
- 1/3 cup dry breadcrumbs
- 1 tablespoon vegetable oil
Directions
Preparation:25min ›
Cook:10min ›
Ready in:35min
- Combine the tomato, avocado, coriander, onion, lime juice, Tabasco sauce and a pinch of salt in a medium bowl. Cover and refrigerate while you prepare the crab cakes.
- Combine the bread and milk in a medium bowl. Add the crab and mayonnaise, stirring to combine. Shape into 8 cakes and dredge in the breadcrumbs.
- Preheat the oven to 200°C. Heat the oil in a large nonstick frying pan over moderate heat. Fry the crab cakes for 2 minutes on each side or until golden brown. Transfer to a baking tray and bake for 5 minutes or until heated through. Serve the cakes with the relish.
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