Crab Cakes with Avocado Salsa

Ingredients

Crab Cakes:

2 eggs

240g (11 oz) can crab meat drained

2 green onions, finely chopped

1 T mayonnaise

2 tsp. sweet chili sauce

1 ¼ C fresh bread crumbs (Make them fresh in your blender)

oil, for shallow frying

Avocado Salsa:

2 ripe Roma Tomatoes, chopped

1 small red onion, finely chopped

1 large avocado, diced

3 T lime juice

2 T fresh chervil or cilantro or coriander leaves

1 tsp sugar

Procedure

1. Beat the eggs lightly in a bowl. Add the crabmeat, green onion, mayonnaise, sweet chili sauce, breadcrumbs, and stir well. Season then cover and refrigerate for 30 minutes.
2. To make the salsa, combine all ingredients in a bowl, season with salt and pepper, and toss gently to combine.
3. Using wet hands, form the crab mixture into 20 small flat cakes. Heat 2 cm or less of oil in a large skillet over medium heat and cook the cakes about 3 minutes on each side. Drain well on paper towels and serve immediately with avocado salsa to spoon on top.