cook for crowds
Eat | Drink | Enjoy

Crab Cakes with Kiwi and Avocado Salsa

Crab Cakes with Kiwi and Avocado Salsa

follow us:

Crab Cakes with Kiwi and Avocado Salsa
13th November, 2018

Now I am a real sucker for a crab cake. When done well, they can be the greatest food/snack on the planet and I’ll happily eat my body weight in one sitting. This recipe keeps them succulent and full of flavour

Kiwi is a strange ingredient. I mean this from the perspective that most of the UK seems to consume them in only one style; a smoothie. It’s about time the little kiwi took a starring role and this salsa goes really well with the crab cake.

Ingredients

  • For the salsa
  • 4 kiwi fruit, peeled and diced
  • 1 small onion, finely chopped
  • 2 ripe avocados, diced
  • 1 red chilli, finely sliced
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • 1 teaspoon honey
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chilli powder
  • For the crab cakes
  • 50g breadcrumbs
  • 1/2 tsp mustard powder
  • 1/2 tsp salt
  • 1/2 tsp white pepper
  • 1/4 tsp paprika
  • 1/2 red chilli, deseeded and finely chopped
  • Handful parsley, chopped
  • 250g white crabmeat
  • 1 egg, beaten
  • Plain Flour, to lightly coat

    Method

    First we need to make the salsa to allow all the flavours to come together. Add all the prepared ingredients into a bowl, give a good mix and cover. You can pop it in the fridge now but just remember to take it out the fridge an hour before service to get to room temperature so that the flavours are fully active

    • 4 kiwi fruit, peeled and diced
    • 1 small onion, finely chopped
    • 2 ripe avocados, diced
    • 1 red chilli, finely sliced
    • 2 tablespoons lime juice
    • 1 tablespoon olive oil
    • 1 teaspoon honey
    • 1/2 teaspoon cumin
    • 1/2 teaspoon chilli powder

    For the crab cakes, in a large bowl, add the breadcrumbs, mustard powder, salt, pepper, paprika, chilli and parsley and combine using your hands

    • 50g breadcrumbs
    • 1/2 tsp mustard powder
    • 1/2 tsp salt
    • 1/2 tsp white pepper
    • 1/4 tsp paprika
    • 1/2 red chilli, deseeded and finely chopped
    • Handful parsley, chopped

    Now add the crab and gently incorporate it all together You don't want a mush; the crab should still have some chunks. Gradually add the egg until you have a mixture you can make into crab cakes

    • 250g white crabmeat
    • 1 egg, beaten

    Divide into small balls and then shape into flat cakes using your hands. In a shallow bowl, add a little seasoned flour with salt and pepper and carefully coat the crab cakes

    • Flour
    • Salt and Pepper to season

    Pop them in the fridge until your ready

    When ready, add enough oil to a frying pan to just coat the base; heat to a medium heat and then fry the crab cakes for about 4 minutes a side until golden brown and crispy

    Serve with the kiwi, avocado and chilli salsa