Ingredients
-
-
2
-
11
-
2
-
1
-
2
-
1 1/4
-
-
-
2
-
1
-
1
-
3
-
2
-
1
Directions
Mini Crab Cakes With Avocado Salsa, From the book The Essential Fingerfood Cookbook these sound especially tasty Posted for safekeeping NOTE: Prep time does NOT include 30 minute chill time , 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
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Steps
|
1
Done
|
Beat the Eggs Lightly in a Bowl. |
|
2
Done
|
Add the Crab Meat, Spring Onion, Mayonnaise, Sweet Chili Sauce and Breadcrumbs and Stir Well. |
|
3
Done
|
Season, Then Cover and Refrigerate For 30 Minutes. |
|
4
Done
|
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
Done
|
Using Wet Hands, Form the Crab Mixture Into 20 Small Flat Cakes. |
|
6
Done
|
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
Done
|
Drain Well on Paper Towels or Brown Paper, and Serve Immediately, With Avocado Salsa to Spoon Onto the Top. |
|
8
Done
|
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
Done
|
in Advance: the Crab Mixture Can Be Made a Day Ahead, Then Covered and Refrigerated. Prepare the Salsa Close to Serving Time. |
