Moreton Bay Crab Cakes with Avocado and Corn Salsa - Chef Recipe by Andrew Fraser

Ingredients

Crab cakes:

500 g Moreton Bay crab meat, drained
200 g spanner crab meat, drained
40 g Spanish onion brunoise
30 g red capsicum brunoise
30 g green capsicum brunoise
40 g Japanese mayonnaise
15 g Dijon mustard
30 g Panko crumbs
10mL tabasco sauce
20mL fresh lemon juice
5 g chopped coriander
White pepper to taste
Sea salt to taste
100mL garlic aioli
40mL passionfruit pulp, seeds removed
Pickled herbs for garnish

Corn and avocado salsa:

100 g grilled corn on the cob, kernels sliced off
1 avocado, diced
Freshly squeezed juice of a lemon
15mL vegetable oil
1 Tbs finely diced red onion
1 Tbs chopped coriander
Salt and pepper to taste

Method

Corn and avocado salsa:

Mix all ingredients together in a bowl. Adjust seasoning to taste.

Crab cakes:

Saute onion and capsicum in a little olive oil until softened.

In a bowl, add crab meat, sautéed vegetable mix, mayonnaise, mustard, coriander and lemon juice.

Add enough breadcrumbs for mixture to combine but not be dry. Season well.

Make a simple passionfruit aioli, by combining garlic aioli and passionfruit.

Serve crab cakes with a dollop of aioli, topped with salsa mix and micro herbs.