Corn kernels are the smart secret behind these delicious crispy golden crab cakes. Grab your fork and dive into this irresistible seafood main.
- Cook the potato in a large saucepan of boiling water for 12 minutes or until tender. Drain. Transfer to a large bowl. Coarsely mash. Set aside to cool slightly.
- Add the crab meat, corn, shallot, lemon rind and egg to the mash. Season with salt and pepper. Use a fork to combine. Use a 60ml (1/4-cup) capacity measuring cup to shape the mixture into 12 patties.
- Add enough oil to a large non-stick frying pan to come about 5mm up the side of the pan. Heat over medium heat. Add half the patties and cook for 2 minutes each side or until golden. Transfer to a plate lined with paper towel. Repeat with remaining patties, reheating the oil between batches.
- Meanwhile, whisk together the mayonnaise and lemon juice in a small bowl. Divide the spinach and avocado among serving plates. Drizzle the mayonnaise mixture over the salad.
- Top the salad with the crab cakes and season with pepper. Serve.
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