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Mini Crab cakes with Cilantro Pesto

Mini Crab cakes with Cilantro Pesto
4.2 13 ratings
Prep. 25 min
Total 1 h
30 pieces
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Ingredients

Crab Cakes
  • yellow bell peppers stem and seeds removed, cut into pieces
    2 ½ oz
  • green onions cut into pieces (1 in.)
    2 oz
  • thyme leaves only
    10 sprigs
  • salt
    ½ tsp
  • ground black pepper
    ¼ tsp
  • canned crab meat (approx. 3 x 6.5 oz), drained
    12 oz
  • bread crumbs
    3 oz
  • sour cream
    1 oz
  • large egg
    1
Cilantro Sauce
  • cilantro leaves
    ½ oz
  • mint leaves
    ½ oz
  • garlic clove
    1
  • jalapeño pepper stem and seeds removed
    1
  • avocado
    2 ½ oz
  • coconut cream
    2 ½ oz
  • lime juice
    1 tbsp
  • ground cumin
    ¼ tsp
  • sugar (optional)
    ¼ tsp
  • salt
    ¼ tsp
  • vegetable oil to fry
    3 - 4 tbsp

Difficulty

medium

Nutrition per 1 pieces

Protein 1.7 g
Energy 246 kJ / 59 kcal
Fat 3.4 g
Carbohydrates 0.6 g

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