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.

    3 people made this

    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

    Preparation:25min  ›  Cook:10min  ›  Ready in:35min 

    1. 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.
    2. 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.
    3. 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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