Makes two portions
Season crabmeat and potato and add half the lemon juice along with some of the spices. Combine and make into 2 or 3 patties. Pass through flour, egg wash and breadcrumbs. Mix together tomatoes, olive oil and vinegar in a blender and set aside. Combine avocado, the remainder of the lemon juice and crème fraiche in the blender. Cut cucumber into thin strips. Cook crab cakes in pan or deep fat fryer. To serve, place cucumber on the base of a plate or bowl with tomato dressing on the sides. Place the crab cakes on top and finish with the avocado cream.
Tip: If making in advance, add extra lemon juice to the avocado, but don’t refrigerate. Just keep covered in a cool area.