AVOCADO CRAB CAKES
I created this recipe because I like the pairing of crab and avocado; plus I wanted a baked rather than fried crab cake. These come out crisp and golden with great flavor. It's almost impossible to tell that they aren't fried. -Virginia Anthony, Jacksonville, Florida
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 23
Steps:
- In a small bowl, combine avocado and lemon juice; toss to coat. In another small bowl, combine 1/4 cup cornflake crumbs, egg, onion, mayonnaise, mustard, dill, seafood seasoning, salt and cayenne. Fold in crab and avocado mixture., Place remaining cornflake crumbs in a shallow bowl. Drop scant 1/3 cup crab mixture into crumbs. Gently coat and shape into a 3/4-in.-thick patty; place on a baking sheet. Repeat with remaining mixture., Spritz crab cakes with cooking spray; sprinkle with paprika. Bake at 450° until golden brown, 10-12 minutes., For sauce, in a small bowl, mash avocado. Stir in remaining ingredients; serve with crab cakes.
Nutrition Facts : Calories 474 calories, Fat 25g fat (4g saturated fat), Cholesterol 179mg cholesterol, Sodium 1369mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 6g fiber), Protein 32g protein.
EASY BAKED CRAB CAKES WITH AVOCADO
Easy Baked Crab Cakes are bursting with crab, light on breading and have no mayonnaise. Creamy avocado holds these beauties together!
Provided by Marjory Pilley
Categories Main Course
Time 45m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Combine first 4 ingredients in a large bowl.
- Fold in saltines, onions and celery.
- Fold crab meat into the cracker mixture just until combined allowing some larger pieces of crab to stay intact.
- Scoop out Tablespoon (or 1/4 cup) portions of the mixture and tightly compress to form small, slightly rounded patties.
- Place patties on a baking sheet lined with parchment paper.
- Bake uncovered for approximately 30 minutes or until the crab cakes are firm and slightly browned, flipping once half way through the baking process.
- Combine ingredients in a food processor and blend until smooth. Add salt and pepper to taste.
Nutrition Facts : Calories 245 kcal, Carbohydrate 16 g, Protein 19 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 33 mg, Sodium 779 mg, Fiber 5 g, Sugar 2 g, ServingSize 1 serving
AVOCADO CRAB CAKES WITH SRIRACHA DIPPING SAUCE
Avocado Crab Cakes sends an ordinary crab cake right off the charts! This recipe has big Chunks of crab mixed with cubes of fresh avocado that gives a creamy, full flavor bite! Dip it in a Sriracha dipping sauce for added zing!
Provided by Michele Hall
Categories APPETIZERS
Time 1h30m
Number Of Ingredients 17
Steps:
- On the stovetop, heat a large skillet to medium high, then add butter and allow to melt. Swirl butter to coat entire bottom.
- Once butter melted and covering the entire pan add onions, celery, bell pepper, garlic and saute until everything is softened. About 5-8 minutes.
- Then sprinkle cayenne over top and stir for 1 minute. Remove pan from heat and allow to cool.
- In a bowl place crab in the bottom and break up crab to small bite sized pieces.
- Add softened vegetables, parsley, mustard powder, seasoning salt and mix well.
- Add 1/2 cup mayo, 1/4 cup panko and beaten eggs and mix thoroughly.
- At the last minute add avocado and stir gently to keep avocado in chunks for the crab cake.
- Place remaining panko and parmesan in bowl and mix well.
- Make crab cakes into round discs about 1" thick and 3" wide.
- Coat all sides of the crab cake with the panko/parmesan mix and place on a plate.
- Cover with plastic wrap and place formed crab cakes in the refrigerator to set for a minimum of 1 hour, up to 8 hours.
- When ready to fry crab cakes add 1/4 cup oil to bottom of pan and heat to the point where you drop a small bit of panko in the pan and it immediately bubbles and floats. Thats how you know the oil is hot enough. (Oil that is not hot enough will cause you to have greasy crab cakes.)
- I suggest 1/4 cup of olive oil, but it depends on the size of your pan. The oil should be about 1/2" deep in the pan.
- Once oil is hot, place crab cakes in pan with plenty of room in between. (I allow about 2" between cakes)
- You may need to fry in batches depending on the size of your pan.
- Fry crab cakes for 4-6 minutes on the first side, making sure they are golden brown before flipping. Flip to other side and repeat until golden brown. (usually a little less time on the second side.)
- Remove to paper towel lined plate to drain of any excess oil.
- If you are frying in batches you can place the first batch in a 250 degree oven to keep them warm.
- Repeat frying process until complete.
- Serve crab cakes immediately with dipping sauce. (recipe follows.)
Nutrition Facts : Calories 283 calories, Carbohydrate 22 grams carbohydrates, Fiber 2 grams fiber, Protein 14 grams protein, ServingSize 8 crab cakes, Sugar 1 grams sugar
CRAB AND AVOCADO SALAD
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring a saucepan of salted water to a boil. Add the haricots verts and cook until crisp-tender, 3 to 5 minutes. Drain and run under cold water to stop the cooking.
- Puree the yogurt, mayonnaise, lemon juice, chives, basil and anchovies in a blender until smooth. Season with salt and pepper.
- Toss the crabmeat, half of the avocado and about 1 tablespoon of the yogurt dressing in a small bowl. Toss the romaine, croutons, haricots verts and the remaining avocado with the remaining dressing in a large bowl.
- Divide the romaine salad among plates, top with the tomatoes and place some of the crab mixture in the center.
Nutrition Facts : Calories 314 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 73 milligrams, Sodium 552 milligrams, Carbohydrate 28 grams, Fiber 8 grams, Protein 22 grams
CRAB CAKES WITH SPICY AVOCADO SAUCE
Steps:
- Put oven rack in middle position and preheat oven to 400°F. Line a baking sheet with foil.
- Make sauce:
- Pulse avocado with mayonnaise, lime juice, salt, sugar, and one fourth of chile in a food processor until chile is finely chopped. Add milk and purée until smooth. Add more chile if desired, processing until smooth. Transfer sauce to a bowl and chill, covered.
- Make crab cakes:
- Stir together crabmeat, mayonnaise, chives, lemon juice, mustard, pepper, and 1 tablespoon panko in a large bowl until blended well, then chill, covered.
- Melt butter in a medium nonstick skillet over moderate heat, then cook garlic, stirring, until golden and fragrant, about 2 minutes. Add herbes de Provence, salt, and remaining 7 tablespoons panko and cook, stirring, until golden brown, about 6 minutes. Transfer crumbs to a plate to cool. Discard garlic.
- Divide crabmeat mixture into 4 mounds on a sheet of wax paper. Form 1 mound into a patty, then carefully turn patty in crumb mixture to coat top and bottom. Transfer to a baking sheet and repeat with remaining 3 mounds, then sprinkle remaining crumbs on top of crab cakes. Bake until heated through, about 15 minutes. Serve crab cakes with sauce.
CRAB CAKES WITH AVOCADO SALAD
Categories Salad Ginger Fry Lunch Lime Crab Spice Avocado Spring Cilantro Bon Appétit Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 16
Steps:
- Heat 1 tablespoon oil in heavy small skillet over medium heat. Add 3/4 cup onions, ginger, and garlic; sauté 5 minutes. Add cumin and tumeric, then 1/4 tomato; sauté 1 minute. Transfer to medium bowl and cool.
- Add crab, 1/2 cup panko, 4 tablespoons cilantro, 3 teaspoons lime juice, chives, 1/2 teaspoon lime peel, and cayenne to onion mixture. Season with salt and pepper. Mix in egg. Form into four 3- to 3 1/2-inch-diameter patties. Place 1 cup panko on plate. Coat crab cakes with crumbs pressing to adhere. Transfer to another plate. (Can be made 6 hours ahead. Cover; chill.)
- Mix 1/4 cup onion, 1/4 cup tomato, 2 tablespoons cilantro, 2 teaspoons lime juice, and 1/2 teaspoon lime peel in medium bowl. Add avocados and toss to coat. Cover; chill up to 2 hours.
- Heat 2 tablespoons oil in heavy large non-stick skillet over medium-high heat. Add crabcakes; cook until brown, about 3 minutes per side. Serve with avocado salad.
- *Available at Asian markets and in the Asian foods section of some supermarkets.
FLORIDA CRAB CAKES WITH AVOCADO BUTTER
Provided by Marian Burros
Categories dinner, appetizer, side dish
Time 25m
Yield 24 crab cakes
Number Of Ingredients 14
Steps:
- Pick over the crab meat and gently combine in bowl with egg, parsley, scallion, mustard, Worcestershire, hot pepper, mayonnaise, bread crumbs, juice of one lime, pepper and salt.
- Shape into 24 small patties and saute in hot oil in nonstick skillet until brown on both sides. Handle and turn gently so that crab cakes do not fall apart. Cakes will cook in two or three minutes.
- In food processor, process avocado and 2 tablespoons lime juice until smooth. Add salt and pepper, to taste.
- When crab cakes are cooked, arrange on toast; top with a large dab of avocado butter and serve.
Nutrition Facts : @context http, Calories 82, UnsaturatedFat 4 grams, Carbohydrate 6 grams, Fat 5 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 1 gram, Sodium 181 milligrams, Sugar 1 gram, TransFat 0 grams
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