Quick & Easy Coriander Crab Cakes
WORDS:: Chyka Keebaugh
PHOTOS:: Lisa Atkinson
These tasty little morsels always look so tricky to make. But you'll be surprised that they're really so simple. And delicious.
Crab meat is a beautiful flavour, and when mixed in with crunchy spring onions and fresh coriander, you can't go wrong. These cakes are a perfect pre-dinner snack for a summer evening with friends, or you can make a more substantial size and turn them into burgers for a casual backyard meal. Whichever way you choose, share them around with friends and a cold glass of something crisp, and it will be smiles all around.
Ingredients::
- 3 x 170g cans crab meat, drained
- 1 1/2 cups fresh white breadcrumbs
- 1/2 cup coriander leaves, finely chopped
- 1/2 cup mint leaves, finely chopped
- Three spring onions, thinly sliced
- Two limes, rind finely grated, juiced
- 1 egg
- Two tablespoons sour cream
- Two tablespoons olive oil
- 1 avocado
- Lime wedges, to serve
Method::
- Line two baking trays with baking paper. Combine crab meat, breadcrumbs, two tablespoons coriander, two tablespoons mint, onions, lime rind and two tablespoons of lime juice in a large bowl. Whisk egg and sour cream in a jug. Add to crab mixture. Season with salt and pepper. Using clean hands, mix to combine.
- Shape tablespoonfuls of mixture into patties. Place onto prepared tray. Cover. Refrigerate for 20 minutes.
- Preheat oven to 140°C. Heat oil in a non-stick frying pan over medium heat until hot. Cook crab cakes, six at a time, for 2 minutes each side or until lightly golden. Transfer to other prepared baking tray. Keep warm in the oven while cooking remaining crab cakes.
- Chop or mash avocado. Add remaining coriander, mint and one tablespoon of lime juice. Mix well. Spoon a dollop of mixture onto each crab cake. Top with lime wedges. Serve hot or cold.