Crab cakes

Crab cakes

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  • 0:20 Prep
  • 0:05 Cook
  • Makes 24
  • Capable cooks

Start your festive feast with an elegant starter of golden crab cakes with a dollop of zesty avocado dip.

Featured in
Crab recipes, Cooking for a crowd


  • 3 x 170g cans crab meat, drained
  • 1 1/2 cups fresh white breadcrumbs
  • 1/2 cup coriander leaves, finely chopped
  • 1/2 cup mint leaves, finely chopped
  • 3 green onions, thinly sliced
  • 2 limes, rind finely grated, juiced
  • 1 egg
  • 2 tablespoons sour cream
  • 2 tablespoons olive oil
  • 1 avocado
  • Lime wedges, to serve


  • Step 1
    Line a baking tray with baking paper. Combine crab meat, breadcrumbs, 2 tablespoons coriander, 2 tablespoons mint, onions, lime rind and 2 tablespoons of lime juice in a large bowl. Whisk egg and sour cream in a jug. Add to crab mixture. Season with salt and pepper. Using clean hands, mix to combine.
  • Step 2
    Shape tablespoonfuls of mixture into patties. Place onto prepared tray. Cover. Refrigerate for 20 minutes.
  • Step 3
    Preheat oven to 140°C. Heat oil in a non-stick frying pan over medium heat until hot. Cook crab cakes, 6 at a time, for 2 minutes each side or until light golden. Transfer to a baking tray. Keep warm in oven while cooking remaining crab cakes.
  • Step 4
    Mash avocado until almost smooth. Add remaining coriander, mint and 1 tablespoon of lime juice. Mix well. Spoon a dollop of mixture onto each crab cake. Top with lime wedges. Serve hot or cold.


  • Author: Dixie Elliott
  • Image credit: Steve Brown
  • Publication: Super Food Ideas



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