Mini Crab Cakes With Avocado Salsa

READY IN: 40mins
Recipe by kitty.rock

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

Top Review by Andi of Longmeadow

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

Ingredients Nutrition


  1. Beat the eggs lightly in a bowl.
  2. Add the crab meat, spring onion, mayonnaise, sweet chili sauce and breadcrumbs and stir well.
  3. Season, then cover and refrigerate for 30 minutes.
  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. Using wet hands, form the crab mixture into 20 small flat cakes.
  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. Drain well on paper towels or brown paper, and serve immediately, with avocado salsa to spoon onto the top.
  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. IN ADVANCE: the crab mixture can be made a day ahead, then covered and refrigerated. Prepare the salsa close to serving time.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a