Mini Crab Cakes With Avocado Salsa

Recipe by kitty.rock
READY IN: 40mins




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