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Crab rissoles with rocket salad

  • 0:20 Prep
  • 0:10 Cook
  • 4 Servings


  • 2 x 170g cans crabmeat (Admiral brand), drained
  • 1 small red onion, peeled, halved, finely chopped
  • 2 eggs
  • 30g (1/3 cup) dried (packaged) breadcrumbs
  • 1 tablespoon olive oil
  • 85g (1/3 cup) good-quality whole-egg mayonnaise
  • 2 teaspoons fresh lemon juice
  • 1 x 80g pkt baby rocket leaves
  • 60g black pitted kalamata olives, coarsely chopped


  • 1
    Combine crab, onion, eggs and breadcrumbs in a large bowl. Divide mixture into eight even portions. Shape each portion into a 6cm-diameter patty. Set aside for 5 minutes to rest.
  • 2
    Heat the oil in a large non-stick frying pan over high heat. Add patties and cook for 2-3 minutes each side or until golden.
  • 3
    Combine the mayonnaise and lemon juice in a small bowl. Divide rocket leaves evenly among serving plates and sprinkle with olives. Place 2 rissoles on each plate and serve with a dollop of mayonnaise.

Source: taste.com.au


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