Ingredients

  • 2 slices of good quality bread, made into rough breadcrumbs
  • 400 g white crabmeat
  • 2 tblsp homemade mayonnaise or 1 beaten egg
  • 50 g butter
  • 1 dstp fresh dill, finely chopped
  • 1 lemon
  • 1 very ripe avocado
  • 1 garlic clove, crushed
  • 2 tblsp freshly squeezed lime juice
  • 1 tblsp extra virgin olive oil
  • 1 tblsp chopped fresh coriander
  • sea salt and freshly ground black pepper

Method

  • Place all the all the ingredients in a bowl, season lightly with salt and pepper. Mix well.
  • Form the crab mixture into round patties. Place a frying or griddle pan over a medium heat, add the butter.
  • Once the butter begins to foam add in the crab cakes and cook for 3 minutes and then turn over and cook for a further 2 minutes. They should be golden in colour.
  • 4. Serve with my Lime Guacamole

Method

  • Cut the avocado in half, discard the stone and scoop out the flesh.
  • Mash with a fork, then add the garlic, lime or lemon juice, olive oil and coriander and mashed together well.
  • Season to taste with salt and pepper. Cover with cling film immediately as it discolours very quickly.

Notes

Clodagh's tip: To keep your guacamole nice and green, place the avocado stone on top of the dip and cover with cling film.