Crab cakes with corn and avocado salad

Ingredients

For 1 serving

• Crab150 g
• Eggs0.5
• Breadcrumbs20 g
• Mustard1 teaspoon
• Canned sweetcorn60 g
• Avocado0.3
• Cherry tomatoes80 g
• Lettuce40 g
• Extra virgin olive oil8 g
• Lime juiceto taste
• Saltto taste
• Black pepperto taste

Contains: gluten, eggs, shellfish, mustard,

In season: June – September

Method

1. Preheat a conventional oven to 200 °C and grease a baking tray with half the oil. Drain the crab meat well and check for any bits of shell.
2. In a bowl mix the crab with the beaten egg, breadcrumbs, mustard, salt and pepper, without mashing the meat too much.
3. With wet hands shape 3 cakes about 2 cm thick and set them in the tray.
4. Bake for 15 minutes, turning halfway, until golden and firm.
5. Meanwhile rinse and drain the sweetcorn, dice the avocado, quarter the cherry tomatoes and wash and tear the lettuce. Dress with the remaining oil, the lime juice and a pinch of salt and serve with the crab cakes.