Mini Crab Cakes With Avocado Salsa
Crab cakes are a popular dish in coastal regions, especially in the United States.
This is gluten free, high protein and non vegetarian recipe. Dish can be prepared in 30 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 17.
Ingredients
- 8 ounce Crab meat
- 1 cup Breadcrumbs
- 2 tablespoon Mayonnaise
- 1 teaspoon Dijon mustard
- 1 large Egg
- 1/4 cup Green onions, chopped
- 2 tablespoon Fresh parsley, chopped
- 1 tablespoon Lime juice
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 1 cup Avocado, diced
- 1/2 cup Tomato, diced
- 2 tablespoon Red onion, diced
- 2 tablespoon Fresh cilantro, chopped
- 1 tablespoon Lime juice
- 1/4 teaspoon Salt
- 1/4 teaspoon Black pepper
Instructions
- In a large bowl, combine crab meat, breadcrumbs, mayonnaise, Dijon mustard, egg, green onions, parsley, lime juice, salt, and black pepper. Mix well.
- Shape the mixture into mini crab cakes.
- Heat oil in a frying pan over medium heat. Fry the crab cakes until golden brown on both sides.
- In a separate bowl, combine diced avocado, tomato, red onion, cilantro, lime juice, salt, and black pepper to make the avocado salsa.
- Serve the mini crab cakes with the avocado salsa on the side.
- Enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 20g7%
- Sugars 2g
- Protein 15g30%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.