Baby Crab Cakes Another One For Diabetics

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They may be small in size, but these patties topped with salsa are big in flavour. Ingredients (serves 8) 1 x 200g carton Stewart's fresh crab meat 2 green shallots, ends trimmed, finely chopped 1 celery stick, finely chopped 2 egg whites 1 tbs chopped fresh dill 2 tsp Worcestershire sauce 70g (1 cup) fresh breadcrumbs (made from day-old bread) 1 tbs vegetable oil 1 small ripe avocado, halved, stone removed, peeled, finely chopped. 1 fresh red chilli, deseeded, finely chopped 1 tbs finely chopped fresh chives 2 tsp fresh lime juice Method Combine the crab, shallot, celery, egg whites, dill, Worcestershire sauce and breadcrumbs in a medium bowl. Season with salt and pepper. Heat the oil in a large non-stick frying pan over medium heat. Spoon six 1-tablespoonful portions of crab mixture into the pan. Use an egg lifter or small palette knife to gently flatten. Cook for 1-2 minutes each side or until golden brown. Transfer to a plate lined with paper towel. Repeat, in 3 more batches, with remaining crab mixture, reheating the pan between batches. Combine the avocado, chilli, chives and lime juice in a small bowl. Taste and season with salt and pepper. Place the crab cakes on a serving platter. Top with avocado mixture to serve. Preparation Time 15 minutes Cooking Time 20 minutes Notes & tips Prepare to the end of step 3 up to 1 hour ahead. Store in separate containers in the fridge. Continue from step 4 just before serving.