Crab Cakes with Avocado Cubes

Richard Bainbridge

Richard Bainbridge

20th July 2012
Richard Bainbridge

Crab Cakes with Avocado Cubes

Chefs often regard crab meat as a two-in-one ingredient. While white meat contains a light and sweet flavour the brown meat is often richer in taste meaning it can be used as a mix and on its own due to its unique flavour. Why not give the following Crab Cakes with Avocado Cubes recipe a try in your kitchen?


  • 250g (9oz) white crab meat
  • 2 egg yolks, beaten
  • 100g (3 ½ oz) fleshy part of samphire picked from stalks, roughly chopped.
  • 1 egg, beaten with 75ml (3fl oz) milk for an egg wash.
  • seasoned plain flour, for coating.
  • 175g (6oz) white breadcrumbs
  • a splash of olive oil
  • a knob of butter
  • salt and pepper
  • Avocado Cubes
  • 2 large or 4 small gelatine leaves
  • 75ml (3 fl oz) apple juice
  • juice of 1 lemon
  • 2 unblemished ripe avocados
  • salt and pepper


Using your fingers flake the white crab meat into a bowl making sure there are no bits of shell. Combine the white crab meat with the beaten egg yolks and the roughly chopped bits of samphire. Season to taste.
Divide the mixture into 8 and, using your hands, form 8 even-sized crab cakes. Place them on a tray and freeze for 30 minutes to firm the mixture up. Meanwhile, put the seasoned flour, egg wash and breadcrumbs into separate bowls.
Remove the crab cakes from the freezer. Dip each crab cake into the seasoned flour to cover, then into the egg wash, shaking off any excess flour and egg wash as you go. Finally, dip each one into the breadcrumbs, making sure they are lightly and evenly coated. Place the finished crab cakes on a tray lined with greaseproof paper, cover with clingfilm and keep in the fridge until needed.
To cook the crab cakes, heat a large, heavy-based frying pan over a medium heat and, once hot, add a splash of olive oil together with a knob of butter. Fry the crab cakes gently for about 4 minutes on each side until they are golden.
Serve with
avocado cubes
You will also need a small terrine mould lined with clingfilm
Place the gelatine leaves into a tray of cold water to soften.
Heat the apple and lemon juice in a small saucepan over a medium heat.
Remove the gelatine from the water, squeezing out any excess with your hands as you do so and stir into the warmed juice to dissolve. Allow to cool a little
Peel and chop the avocados into even dice and place in a bowl.
Pour the cooled and dissolved gelatine over the avocados and season with salt and pepper.
Transfer to the lined terrine mould, place in the fridge and leave to set for at least two hours.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.