Baby Crab Cakes

Greet your guests at the door with an icy cold drink in one hand and these cute crab cakes in the other.

 

Ingredients

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

 

read on below advertisement

Method

1. Combine the crab meat, shallot, celery, egg whites, dill, Worcestershire sauce and breadcrumbs in a medium bowl. Season with salt and pepper.
2. Heat the oil in a non-stick frying pan over medium heat. Add six 1-tablespoonful portions of crab mixture. Use an egg lifter to flatten. Cook for 1-2 minutes each side or until golden. 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 the avocado mixture to serve.
Per serve: 3.5g protein, 6.5g fat (1g saturated fat), 5.5g carb,
1g dietary fibre, 385kJ (90 Cals).