Crab cakes with wasabi avocado

Crab cakes with wasabi avocado

From
Bitesize Savoury
Makes
24
Photographer
Marina Oliphant

Ingredients

Quantity Ingredient
500g cooked crabmeat
3 spring onions, chopped, plus extra, for garnish
1 garlic clove, crushed
3 teaspoons soy sauce
1 1/2 tablespoons chopped coriander
1 eggwhite
100g fresh breadcrumbs, made from day-old bread
sea salt and freshly ground black pepper
vegetable oil, for shallow-frying
1 avocado
1 teaspoon wasabi paste
1 teaspoon lemon juice
1 teaspoon black sesame seeds

Method

  1. Combine the crabmeat, spring onion, garlic, soy sauce, coriander, eggwhite and breadcrumbs in a bowl and season with salt and pepper. Shape 1-tablespoon amounts of mixture into patties.
  2. Heat 2 cm oil in a large, heavy-based frying pan over medium heat. Cook the patties, in batches, for 1–2 minutes on each side or until golden. Drain on kitchen paper and keep warm. Repeat with the remaining patties.
  3. Mash the avocado, wasabi and lemon juice together in a small bowl and season.
  4. To serve, top each crab cake with some avocado mixture and sprinkle with black sesame seeds and spring onion.
Tags:
snacks
bites
small
party
entertaining
tapas
entrees
cocktail
party
canape
canapé
appetiser
appetizer
mezze
meze
sharing
finger
food
Bitesize Savoury
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