Mini Crab Cakes With Avocado Salsa

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• 2 eggs
• 11 ounces canned crabmeat, drained
• 2 spring onions, finely chopped (see note)
• 1 tablespoon reduced-fat mayonnaise
• 2 teaspoons sweet chili sauce
• 1 1/4 cups fresh breadcrumbs
• canola oil, for shallow frying
• 2 ripe roma tomatoes, chopped
• 1 small red onion, fine dice
• 1 large avocado, fine dice
• 3 tablespoons fresh lime juice
• 2 tablespoons fresh chervil, leaves minced (can substitute parsley or tarragon )
• 1 teaspoon caster sugar (granulated sugar)
• kosher sea salt, to taste
• fresh ground black pepper, to taste

Recipe

• 1 beat the eggs lightly in a bowl.
• 2 add the crab meat, spring onion, mayonnaise, sweet chili sauce and breadcrumbs and stir well.
• 3 season, then cover and refrigerate for 30 minutes.
• 4 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 using wet hands, form the crab mixture into 20 small flat cakes.
• 6 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 drain well on paper towels or brown paper, and serve immediately, with avocado salsa to spoon onto the top.
• 8 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 in advance: the crab mixture can be made a day ahead, then covered and refrigerated. prepare the salsa close to serving time.