2x 227g tubs of crab meat
1 1/2 cups fresh white breadcrumbs
1/2 cup coriander leaves, finely chopped
1/2 cup mint leaves, finely chopped
3 spring onions, thinly sliced
2 limes, rind finely grated, juiced
2 tbsp sour cream
2 tbsp olive oil
Lime wedges, to serve
Combine crab meat, breadcrumbs, 2 tbsp coriander, 2 tbsp mint, onions, lime rind and 2 tbsp of lime juice in a large bowl. Whisk egg and sour cream separatedly then add to crab mixture. Mix to combine and season with salt and pepper.
Shape tablespoonful’s into patties and place onto baking paper lined tray. Refrigerate covered for 20 minutes.
Preheat oven to 140°C. Heat oil in a non-stick frying pan over medium heat until hot. Cook crab cakes for 2 minutes each side or until light golden. Transfer to tray and warm in oven while cooking remaining crab cakes.
Mash avocado roughly and add remaining coriander, mint and lime juice. Mix well and spoon mixture onto each crab cake. Top with lime wedges.