Crab Cakes with Tomato & Avocado Relish

Crab Cakes with Tomato & Avocado Relish


1 person made this

Crab and lobster are a delectable, low-fat protein source and are rich in zinc. Crab also supplies phosphorus and calcium.

Janet Mitchell

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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