Mini Crab Cakes with Coriander Paste

Mini Crab Cakes with Coriander Paste

4.4 18 ratings

Prep. 25 min

Total 1 h

20 portions

Ingredients

Crab Cakes

bread torn in pieces (approx. 3 slices)
120 g
yellow pepper cut in pieces (2 cm)
80 g
unsalted butter diced
10 g
spring onions cut in pieces (2 cm)
40 g
medium egg
1
sour cream
40 g
ground black pepper
¼ tsp
fresh thyme leaves
2 tsp
crab meat white (excess liquid squeezed out)
300 g
fine sea salt
½ tsp

Coriander Paste

fresh coriander leaves
15 g
fresh mint leaves
15 g
coconut cream
25 g
garlic clove
1
fresh green chilli halved, deseeded
1
avocado (approx. 60 g), cut in pieces
½
lemon juice
1 Tbsp
ground cumin
½ tsp
sugar
¼ tsp
fine sea salt
¼ tsp
olive oil
1 Tbsp

Difficulty

easy

Nutrition per 1 portion

Protein 1.7 g

Energy 246 kJ / 59 kcal

Fat 3.4 g

Carbohydrates 0.6 g

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