Crab Cakes with Avocado
What you’ll need
Ingredients
- 500 g Crab Meat (tinned)
- 1 Beaten Egg
- 2 tbsp Parsley (chopped)
- 2 tbsp Seeded Mustard
- 1 tbsp Spring Onion (chopped)
- 1/2 cup fresh Breadcrumbs, adding more if your mixture is too sloppy
- 4 tbsp Mayonnaise
- Squeeze of Lemon Juice
- 1/2 Chilli (finely chopped)
- A pinch of Salt and Pepper
- Oil for frying
- Garnish
- 1 ripe Avocado
- Squeeze of Lemon Juice
- Salt and Pepper to taste
Seasoning
- 3 tbsp Lee Kum Kee Teriyaki Sauce
Made with
Lee Kum Kee products
How to make it
Combine the crabmeat with all the crab cake ingredients and shape into small patties.
Fry in the oil till golden.
Blend the avocado with the lemon juice and salt and pepper, then top each crab cake with a dollop. Alternatively serve of Sweet & Sour Sauce.
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