Crab and corn cakes with spinach and avocado salad

Recipes / Salads

Corn kernels are the smart secret behind these delicious crispy golden crab cakes. Grab your fork and dive into this irresistible seafood main.

Recipe «Crab and corn cakes with spinach and avocado salad» presented in category Recipes / Salads, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 500g desiree potatoes, peeled, coarsely chopped, 1 x 200g ctn fresh sand crab meat, drained, 1 x 270g can corn kernels, drained, 3 shallots, ends trimmed, thinly sliced, 1 tbsp finely grated lemon rind , 2 eggs, lightly whisked, Vegetable oil, to shallow-fry, 85g whole-egg mayonnaise , 60ml fresh lemon juice, 80g baby spinach leaves, 2 small avocados, halved, stone removed, peeled, thinly sliced.

Ingredients:

  • 500g desiree potatoes, peeled, coarsely chopped 
  • 1 x 200g ctn fresh sand crab meat, drained 
  • 1 x 270g can corn kernels, drained 
  • 3 shallots, ends trimmed, thinly sliced 
  • 1 tbsp finely grated lemon rind 
  • 2 eggs, lightly whisked 
  • Vegetable oil, to shallow-fry 
  • 85g whole-egg mayonnaise 
  • 60ml fresh lemon juice 
  • 80g baby spinach leaves 
  • 2 small avocados, halved, stone removed, peeled, thinly sliced 

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Top the salad with the crab cakes and season with pepper. Serve.