Best Mini Crab Cakes With Avocado Salsa Recipes

JACQUES PEPIN'S CRAB CAKES WITH AVOCADO SALSA RECIPE - (4.2/5)

Steps:

• CRAB CAKES: Pick the crabmeat over for shells and cartilage. Cut it into 1/4-inch pieces. (You should have 1 1/2 loosely packed cups.) Gently mix the crabmeat with the salt, pepper, thyme, chives, Tabasco, and mayonnaise in a bowl. Add the bread crumbs and toss them lightly into the mixture. Divide the mixture into portions and form it into patties about 1-inch thick. Handle the mixture gently; the cakes are fragile. Heat the oil in a large skillet. When it is hot, carefully place the patties in the skillet and cook over medium heat for 3 to 4 minutes on each side, until nicely browned. SALSA: While the crab cakes are cooking, peel and pit the avocado and coarsely chop it. Combine the avocado and tomato in a bowl. Add the vinegar, oil, pepper, salt, and water, tossing gently to mix. To serve, spoon the avocado mixture onto four individual plates and sprinkle with the chives. Place the crab cakes on top and serve.

MINI CRAB CAKES WITH REMOULADE SAUCE

Steps:

• In a medium skillet, heat the butter; add the scallions, celery, and garlic, and cook over medium heat until the vegetables are translucent, about 3 to 4 minutes.
• In a medium bowl, combine the cooked vegetables with the crab, eggs, lemon juice, mustard, and parsley.
• Season with the salt, pepper, and nutmeg.
• Add the cracker meal and stir well to combine thoroughly.
• Form heaping tablespoons of the crab mixture into 1-1/2 inch-round cakes.
• Roll the cakes in additional cracker meal and place them on a baking pan.
• Refrigerate for at least 30 minutes before cooking.
• When ready to serve, heat a large skillet and pour the oil to a depth of 1/2-inch; heat the oil over medium heat, keeping the oil at a low simmer.
• Cook and brown the crabcakes for 1 to 2 minutes on the first side and about 1 minute on the second side, or until they are cooked through and golden brown.
• Transfer the cakes to paper towels to drain. Serve the cakes warm, with the Remoulade sauce.
• -=Remoulade Sauce=-
• In a small bowl, whisk all of the ingredients together and refrigerate until ready to serve; makes 1 cup.

CRAB CAKES WITH MANGO-AVOCADO RELISH AND SOUR ORANGE SAUCE

Steps:

• For the crab cakes: Combine the mayonnaise, Dijon mustard, stone-ground mustard and paprika in a large bowl. Add the crab, parsley and green onions and gently mix to combine. Begin adding the breadcrumbs 1/4 cup at a time until the mixture just holds together. Cover and refrigerate for at least 1 hour and up to 24 hours.
• For the sour orange sauce: Combine the orange juice, lime juice, vinegar, chile powder, cumin and garlic in a medium saucepan, bring to a simmer over high heat and cook until reduced by half; season with salt and pepper. Strain into a bowl, add the honey, oregano and zest and let cool to room temperature before serving.
• For the mango-avocado relish: Combine the avocado, mango and red pepper in a medium bowl. Toss with the cilantro, canola oil, lime juice and salt and pepper. Let sit at room temperature for 30 minutes before serving.
• To finish the crab cakes, divide the crab mixture into 8 cakes and place on a parchment-lined baking sheet. Brush the tops of the cakes with mayonnaise and place overlapping layers of sliced plantains on top. Season the tops with salt, pepper and chile de arbol.
• Heat 3 tablespoons of canola oil in a large nonstick saute pan over medium heat until the oil begins to shimmer. In batches, add the crab cakes plantain-side down and cook until golden brown, about 5 minutes. Flip and continue cooking until just heated through, about 5 minutes longer. Repeat with the remaining crab cakes, adding up to 3 tablespoons more oil if needed.
• To serve, spoon some of the sour orange sauce into the bottom of 4 shallow bowls. Top with 2 crab cakes followed by some mango-avocado relish. Garnish with cilantro leaves.