Crab Cakes with Avocado Chilli Cream


We went to the wet markets this morning and I came across some fresh pulled crab meat for only $8! I almost died of happiness and knew straight away what we would be having for lunch!

You can pretty much put anything you like in crab cakes, as long as the base is crab meat, wholemeal bread crumbs and egg you can add as many veggies, herbs and spices as you like.

These are such an easy, light, yummy meal served with salad for lunch or as a starter for a dinner party these are the perfect crab cakes!

What you’ll need

1 cup of crab meat
1 cup of wholemeal bread crumbs (crumb day old wholemeal bread in the blender)
2 tbsp natural yoghurt
1 tsp lemon rind
1 tsp lemon juice
1/2 red chilli
1/2 tsp cayenne pepper
1 spring onion
3 springs coriander
1 spring parsley
1/4 red onion
2 egg whites

For the Sauce

1 avocado
1/2 red bell pepper
1/2 red chilli
3 tbsp natural yoghurt
1 tsp dijon mustard
1 tbsp lemon juice
1 spring coriander

How to

– Finely chop spring onion, red onion, parsley, coriander, chilli and put in a mixing bowl
– Grate lemon zest and blend bread crumbs and ad to the bowl
– Add crab meat, lemon juice, eggs, cayenne pepper and yoghurt and mix together
– Spoon mixture and roll into balls
– Fry crab cakes lightly in coconut oil until golden brown on each side
– Blend all the ingredients for the sauce in a food processor until smooth and creamy
– Serve crab cakes with salad and topped with sauce and enjoy!


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