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Baby crab cakes

  • 0:15 Prep
  • 0:20 Cook
  • 8 Servings


  • 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 tablespoon chopped fresh dill
  • 2 teaspoons Worcestershire sauce
  • 70g (1 cup) fresh breadcrumbs (made from day-old bread)
  • 1 tablespoon vegetable oil
  • 1 small ripe avocado, halved, stone removed, peeled, finely chopped
  • 1 fresh red chilli, deseeded, finely chopped
  • 1 tablespoon finely chopped fresh chives
  • 2 teaspoons fresh lime juice


  • 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.

Source: taste.com.au


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