Crab cakes with wasabi avocado

INGREDIENTS

500g cooked crabmeat

3 spring onions, chopped, plus extra, for garnish

1 garlic clove, crushed

3 teaspoons soy sauce

1 1/2 tablespoons chopped coriander

1 eggwhite

100g fresh breadcrumbs, made from day-old bread

sea salt and freshly ground black pepper

vegetable oil, for shallow-frying

1 avocado

1 teaspoon wasabi paste

1 teaspoon lemon juice

1 teaspoon black sesame seeds

METHOD

Combine the crabmeat, spring onion, garlic, soy sauce, coriander, eggwhite and breadcrumbs in a bowl and season with salt and pepper. Shape 1-tablespoon amounts of mixture into patties.

Heat 2 cm oil in a large, heavy-based frying pan over medium heat. Cook the patties, in batches, for 1–2 minutes on each side or until golden. Drain on kitchen paper and keep warm. Repeat with the remaining patties.

Mash the avocado, wasabi and lemon juice together in a small bowl and season.

To serve, top each crab cake with some avocado mixture and sprinkle with black sesame seeds and spring onion.

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