Crab cakes with avocado relish
|2 small||Shallots, diced|
|½ tsp||Fresh ginger, grated|
|½ tsp||Garlic, crushed|
|½ tsp||Ground turmeric|
|340 g||Crab meat, or 2 x 170g cans crab meat, well drained and chopped|
|1½ cups||Panko breadcrumbs|
|1 Tbsp||Fresh lime juice|
|1 Tbsp||Chopped fresh coriander|
|1 large||Egg, lightly beaten|
|1 Tbsp||Canola oil|
- Combine the shallots, ginger, garlic and turmeric with the crab in a bowl. Add ½ a cup of panko crumbs, the lime juice, coriander, seasonings and egg.
- Form into 8 patties. Place the remaining panko crumbs on a plate. Coat the crab cakes with the crumbs, pressing gently. Chill.
- To serve, pan-fry the crab cakes in the oil for about 2-3 minutes each side. Dollop the top with some avocado relish.
- Avocado relish: Place the avocado in a bowl and mash with a fork. Halve the tomato and squeeze out the seeds. Finely dice the flesh. Add to the avocado with the onion, coriander, and seasonings and lime juice. Cover and chill for up to 2 hours. Makes 1 cup.