Savory Crab Cakes with Zesty Avocado Salsa
Indulge in these delightful Savory Crab Cakes paired with a refreshing Zesty Avocado Salsa. Inspired by the cherished recipes in 'The Essential Fingerfood Cookbook', each bite of these mini crab cakes is a perfect blend of tender crabmeat, fresh spring onions, and a touch of sweet chili sauce. The accompanying salsa, made with ripe avocados and tangy lime juice, elevates this dish to new heights, making it an ideal choice for lunches, snacks, or elegant gatherings. Prepare ahead for a delightful treat wherever you are!
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
Eggs
2 (lightly beaten)
Canned crabmeat
11 ounces (drained)
Spring onions
2 (finely chopped)
Reduced-fat mayonnaise
1 tablespoon
Sweet chili sauce
2 teaspoons
Fresh white breadcrumbs
1 1/4 cups
Canola oil
for shallow frying
Ripe roma tomatoes
2 (chopped)
Small red onion
1 (fine diced)
Large avocado
1 (fine diced)
Fresh lime juice
3 tablespoons
Fresh chervil leaves
2 tablespoons (minced)
Caster sugar
1 teaspoon
Kosher sea salt
to taste
Fresh ground black pepper
to taste
Instructions
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Savory Crab Cakes with Zesty Avocado Salsa?
These are delightful mini crab cakes made with canned crabmeat, spring onions, and sweet chili sauce, served with a refreshing salsa of ripe avocado, lime, and tomatoes.
What type of crabmeat is used in this recipe?
The recipe calls for 11 ounces of canned crabmeat that has been properly drained.
How do you prepare the avocado salsa?
The salsa is made by combining chopped roma tomatoes, diced red onion, diced avocado, lime juice, minced chervil, caster sugar, salt, and pepper.
Can I use fresh crab instead of canned?
Yes, you can substitute fresh lump crabmeat for the canned variety as long as you maintain the same weight (11 ounces) and ensure it is moisture-free.
What ingredients are used to bind the crab cakes?
The binding agents for these crab cakes include lightly beaten eggs, reduced-fat mayonnaise, and fresh white breadcrumbs.
How are the crab cakes cooked?
The crab cakes are prepared using a shallow frying method in canola oil until they are golden and crispy.
What gives the crab cakes their unique flavor?
A combination of spring onions and two teaspoons of sweet chili sauce provides a sweet and savory depth to the crab mixture.
Is the avocado salsa spicy?
The salsa is 'zesty' rather than spicy, relying on tangy lime juice and fresh chervil for its bright flavor profile.
Can I prepare these ahead of time for a party?
Yes, these are designed as finger foods that can be prepared ahead, making them ideal for elegant gatherings or scheduled snacks.
What is the best way to chop the onions for this recipe?
The spring onions should be finely chopped for the crab cakes, while the red onion should be finely diced for the salsa to ensure a consistent texture.
What is chervil and how is it used here?
Chervil is a delicate herb with a mild anise flavor; in this recipe, two tablespoons of minced fresh chervil leaves are added to the salsa.
Can I use a different oil for frying?
While canola oil is recommended for its neutral flavor and high smoke point, you can use other vegetable oils suitable for shallow frying.
How many eggs do I need?
The recipe requires two eggs that should be lightly beaten before being added to the crab cake mixture.
Is there sugar in this recipe?
Yes, one teaspoon of caster sugar is added to the salsa to balance the acidity of the lime juice and tomatoes.
What kind of tomatoes are best for the salsa?
Two ripe roma tomatoes are recommended as they are firm and have fewer seeds, making them perfect for chopping into salsa.
Are these crab cakes considered a healthy option?
This recipe uses reduced-fat mayonnaise and includes fresh vegetables like avocado and tomatoes, making it a lighter alternative to traditional deep-fried appetizers.
What is the inspiration for this recipe?
The recipe is inspired by the finger food techniques found in 'The Essential Fingerfood Cookbook'.
How much lime juice is needed?
You will need three tablespoons of fresh lime juice to provide the necessary tang for the avocado salsa.
What should the texture of the breadcrumbs be?
The recipe calls for 1 1/4 cups of fresh white breadcrumbs, which helps keep the crab cakes light and tender compared to dried crumbs.
Can I substitute the red onion in the salsa?
If red onion is too sharp, you can use shallots or the white parts of spring onions for a milder flavor.
How do I season the dish?
Both the crab cakes and the salsa should be seasoned with kosher sea salt and fresh ground black pepper to taste.
What tags are associated with this recipe?
Common tags include crab cakes, finger food, appetizer, snack, seafood, easy recipe, avocado salsa, and party food.
Are these served warm or cold?
The crab cakes are typically served warm after frying, while the avocado salsa is served fresh and cool.
Is this a difficult recipe to make?
No, it is categorized as an 'easy recipe' suitable for home cooks looking to make an elegant appetizer.
What size should the crab cakes be?
The description refers to them as 'mini crab cakes,' which usually means about 1.5 to 2 inches in diameter, perfect for finger food.
How should I prepare the avocado?
The avocado should be fine diced to ensure it mixes well with the other salsa ingredients and sits nicely on top of the crab cakes.
Can I use bottled lime juice?
While bottled juice works in a pinch, fresh lime juice is highly recommended for the best 'zesty' flavor in the salsa.
What if I can't find fresh chervil?
Fresh parsley or a small amount of fresh tarragon can be used as a substitute if chervil is unavailable.
How many ingredients are in this recipe?
There are 15 total ingredients required to make both the crab cakes and the salsa.
Is this recipe suitable for lunch?
Yes, while they are great as appetizers, these crab cakes also make a perfect light lunch when served with the avocado salsa.