Crab Cakes with Kiwifruit Salsa
Recipe type: Appetizer
Serves: 4
Crab cakes are crispy and crunchy on the outside, creamy on the inside, filled with flaky fresh crab. This bright summer appetizer is topped with a sweet, slightly acidic kiwifruit salsa for the perfect balance.
  • 2 tbsp butter
  • ¼ white onion, finely diced
  • 1 tsp garlic puree
  • ¼ cup flour
  • ½ cup fish stock
  • ½ cup milk
  • 1 tbsp lemon juice
  • 2 cups crab meat
  • 1 tbsp parsley, fresh, chopped
  • salt and pepper
  • 1 egg
  • 1 cup panko
  • sunflower oil
  • 2 gold kiwifruit, diced
  • 2 plum tomatoes, diced
  • ¼ cup red onion, diced
  • ½ lime, juiced
  1. In a sauce pot over medium heat, melt butter and add in white onion and garlic puree. Soften onion, cooking for 5 minutes.
  2. Whisk in flour to form a thick roux. Cook for 2 minutes. Reduce heat to medium low and whisk in milk and fish stock. Simmer and reduce to thicken, approximately 5 minutes.
  3. Remove pot from heat and stir in crab meat, lemon juice, parsley and salt and pepper to season. Allow mixture to cool.
  4. Once mixture is cooled, then shape into small balls. Place on parchment paper and allow to cool in fridge for at least 1 hour.
  5. While crab mixture cools, mix gold kiwifruit, tomato, red onion and tomato. Toss in lime juice and season with salt. Set aside.
  6. Remove crab mixture from the fridge once cooled, shape into cakes or croquettes, dredge in egg then in panko.
  7. Heat oil in dutch oven over medium heat, once hot, cook cakes in batches. Placing on paper towel once cooked.
  8. To serve arrange crab cakes on plate, top with salsa.
Recipe by Un Assaggio of Food, Wine, & Marriage at