Ingredients

• 500g desiree potatoes, peeled, coarsely chopped
• 1 x 200g ctn fresh sand crab meat, drained
• 1 x 270g can corn kernels, drained
• 3 shallots, ends trimmed, thinly sliced
• 1 tablespoon finely grated lemon rind
• 2 eggs, lightly whisked
• Vegetable oil, to shallow-fry
• 85g (1/3 cup) whole-egg mayonnaise
• 60ml (1/4 cup) fresh lemon juice
• 80g baby spinach leaves
• 2 small avocados, halved, stone removed, peeled, thinly sliced

Method

• Step 1 Cook the potato in a large saucepan of boiling water for 12 minutes or until tender. Drain. Transfer to a large bowl. Coarsely mash. Set aside to cool slightly.
• Step 2 Add the crab meat, corn, shallot, lemon rind and egg to the mash. Season with salt and pepper. Use a fork to combine. Use a 60ml (1/4-cup) capacity measuring cup to shape the mixture into 12 patties.
• Step 3 Add enough oil to a large non-stick frying pan to come about 5mm up the side of the pan. Heat over medium heat. Add half the patties and cook for 2 minutes each side or until golden. Transfer to a plate lined with paper towel. Repeat with remaining patties, reheating the oil between batches.
• Step 4 Meanwhile, whisk together the mayonnaise and lemon juice in a small bowl. Divide the spinach and avocado among serving plates. Drizzle the mayonnaise mixture over the salad.
• Step 5 Top the salad with the crab cakes and season with pepper. Serve.