Crab cakes with avocado relish

Name: Crab cakes with avocado relish
Yield: 8
Ingredients: 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 (Main); 1 ½ cups Panko breadcrumbs; 1 Tbsp Fresh lime juice; 1 Tbsp Chopped fresh coriander; 1 large Egg, lightly beaten; 1 Tbsp Canola oil; 1 Avocado, halved, stoned and peeled (Main); 1 medium Tomato; 1 small Red onion, finely diced; 1 Spring onion, diced; 2 Tbsp Chopped fresh coriander; 1 tsp Lime rind; 1 tsp Red chilli, diced, or red chilli paste; 2 tsp Fresh lime juice

for 8 people

Jan Bilton

Food writer and cookbook author.

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Crab cakes

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 (Main)
1 ½ cups	Panko breadcrumbs
1 Tbsp	Fresh lime juice
1 Tbsp	Chopped fresh coriander
1 large	Egg, lightly beaten
1 Tbsp	Canola oil

Avocado relish

1	Avocado, halved, stoned and peeled (Main)
1 medium	Tomato
1 small	Red onion, finely diced
1	Spring onion, diced
2 Tbsp	Chopped fresh coriander
1 tsp	Lime rind
1 tsp	Red chilli, diced, or red chilli paste
2 tsp	Fresh lime juice

Directions

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.