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

Ingredients

Crab cakes:

500g Moreton Bay crab meat, drained
200g spanner crab meat, drained
40g Spanish onion brunoise
30g red capsicum brunoise
30g green capsicum brunoise
40g Japanese mayonnaise
15g Dijon mustard
30g Panko crumbs
10mL tabasco sauce
20mL fresh lemon juice
5g 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:

100g 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.