Crab Cakes with hearts of palm


1. Place all of the crab cake ingredients into a bowl and lightly mix together until combined. Shape the mixture into 8 patties.

2. Pour the egg into one shallow bowl and the breadcrumbs into another. Dip each crab cake into the egg mixture, followed by the breadcrumb mixture, ensuring they are completely coated.

3. In a deep nonstick skillet, heat canola oil on medium heat and fry crab cakes in two batches, approximately 2-3 minutes per side until golden. Transfer to a paper towel lined baking sheet and keep warm. Add oil to skillet between batches as required.

4. Serve the crab cakes hot and crispy with homemade guacamole or the sauce of your choice.


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