Crab Cakes

Food Picture: 

Preparation Time

20 minutes

Cooking Time

5 minutes




  • 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


  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.

  2. Shape tablespoonfuls of mixture into patties. Place onto prepared tray. Cover. Refrigerate for 20 minutes.

  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.

  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.