Citrus Crab Cakes with Root Vegetable Slaw

Ingredients

For 2 servings

• 200 g cooked crab meat
• 30 g panko breadcrumbs
• 1 piece egg, beaten
• 30 g mayonnaise
• 15 g yuzu juice
• 50 g daikon, shredded
• 50 g carrot, shredded
• 50 g red cabbage, shredded
• 30 g black sesame seeds
• 15 g scallions, chopped
• 14 g avocado oil
• Salt, to taste
• Black pepper, to taste

Method

1. 1

   Combine the crab, egg, mayonnaise, half the yuzu juice and seasoning.

2. 2

   Fold in the panko until the mixture holds, then shape into small patties.

3. 3

   Pan-fry in the avocado oil until golden, 3–4 minutes each side.

4. 4

   Toss the daikon, carrot and red cabbage with the remaining yuzu juice, the sesame seeds and seasoning.

5. 5

   Serve the crab cakes with the slaw, scattered with scallions.