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    You are in: Home / Recipes / Mini Crab Cakes With Avocado Salsa Recipe
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    Mini Crab Cakes With Avocado Salsa

    1/1 Photo of Mini Crab Cakes With Avocado Salsa

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    25 mins

    15 mins

    FloridaNative's Note:

    From the book "The Essential Fingerfood Cookbook" these sound especially tasty. Posted for safekeeping. NOTE: Prep time does NOT include 30 minute chill time.

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    Serves: 20


    crab ca ...

    Units: US | Metric


    • 2 eggs
    • 11 ounces canned crabmeat, drained
    • 2 spring onions, finely chopped (see note)
    • 1 tablespoon reduced-fat mayonnaise
    • 2 teaspoons sweet chili sauce
    • 1 1/4 cups fresh white breadcrumbs
    • canola oil, for shallow frying




    1. 1
      Beat the eggs lightly in a bowl.
    2. 2
      Add the crab meat, spring onion, mayonnaise, sweet chili sauce and breadcrumbs and stir well.
    3. 3
      Season, then cover and refrigerate for 30 minutes.
    4. 4
      To make the avocado salsa, combine all the ingredients in a bowl, season with kosher sea salt and fresh ground black pepper, and toss gently to combine.
    5. 5
      Using wet hands, form the crab mixture into 20 small flat cakes.
    6. 6
      Heat about 1 1/4 inches oil in a large heavy-based pan and cook the crab cakes over medium heat for about 3 minutes each side, or until golden brown on both sides.
    7. 7
      Drain well on paper towels or brown paper, and serve immediately, with avocado salsa to spoon onto the top.
    8. 8
      NOTE: In America, what we term as the Spring onion has a slightly more and defined bulb and is typically larger than the slender and more delicate green onion (scallion). The flavor has more bite and is somewhat hotter.
    9. 9
      IN ADVANCE: the crab mixture can be made a day ahead, then covered and refrigerated. Prepare the salsa close to serving time.

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    Ratings & Reviews:

    • on June 15, 2011


      This was fantastic! I loved the avocado salsa, and paired with the crab-cakes made a wonderful addition. The only change I had was adding 1/2 teaspoon of "Old Bay" to the crabcakes, well....truthfully, you can't live in Maryland and not add it, or else your Maryland license is taken away. :) I made mine 2 hours ahead to firm up the crabcake, and it was quite delightful! made for ZWT7

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    • on July 25, 2009


      These crab cakes were nice served with the avocado salsa, a really nice combination. I felt that the crab cakes themselves could have used a bit more flavour, perhaps some worchester sauce or some hot sauce. Made for PRMR

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Mini Crab Cakes With Avocado Salsa

    Serving Size: 1 (50 g)

    Servings Per Recipe: 20

    Amount Per Serving
    % Daily Value
    Calories 54.2
    Calories from Fat 24
    Total Fat 2.7 g
    Saturated Fat 0.5 g
    Cholesterol 34.0 mg
    Sodium 90.8 mg
    Total Carbohydrate 3.7 g
    Dietary Fiber 1.0 g
    Sugars 0.8 g
    Protein 4.0 g

    The following items or measurements are not included:

    sweet chili sauce

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