My favourite kind of lollipop.
I love a crab cake, but they’re a little difficult to scoff at parties in polite company. For soirees one needs food that’s edible using just one hand, which is where the idea of these cute little crab pops came from.
You use the delicate white crab meat as well as the rich brown meat for lots of flavour, bring them to life with a little chilli, give them a cuddle with some mashed potato, and cool them down with some avocado sauce. All you need next is a glass of the fizzy stuff and some friends to share them with, if you’re feeling generous that is.
For 18 to 20 pops
For the crab cakes
- 300g cold mashed potato
- 1 red chilli, finely chopped
- 2 spring onions, finely chopped
- 200g fresh white crab meat
- 200g fresh brown crab meat
- 1 tsp Tabasco sauce
- Sea salt and black pepper
- 45g wholemeal breadcrumbs (more depending on how wet your mixture is)
- 2 eggs, beaten
- 2 tbsp melted coconut oil / vegetable oil
For the sauce
- 1 ripe medium sized avocado
- 100ml greek yogurt
- A squeeze of lemon
- A scrunch of sea salt
- Chopped spring onion and red chilli to serve
Method
- In a large mixing bowl combine the potato, chilli, crab, spring onions, chilli, Tabasco and seasoning and using a fork stir to combine.
- Form in to balls that are roughly 1 heaped tbsp of mixture in size. Next, one at a time dip the crab pops in to the beaten egg followed by the wholemeal breadcrumbs and place on to a plate. Once all of them have been made, chill in the fridge for an hour before cooking.
- While they are chilling, make the sauce by putting the ingredients in to a bowl and blending until smooth — I like to use a stick blender.
- Preheat the oven to 180°C (fan oven).
- Remove from the fridge and place on to a lined baking sheet, give a drizzle of oil and place in the oven to cook for 20 to 25 minutes. Remove and serve hot.
This is one of six recipes I created for Superfood Magazine, The Christmas Issue.