Crab Cakes With Avocado Salad
Serves: 6
Citlalli Gibson
1 January 1970
Based on User reviews:
51
Spice
47
Sweetness
47
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
3 tbsps
Corn Oil1 tbsp
Ginger (minced peeled fresh)1 tsp
Ground Cumin1 tsp
Ground Turmeric1 cup
Tomato (chopped)230 g
Crabmeat (well drained)6 tbsps
Cilantro (chopped fresh)5 tsps
Lime Juice (fresh)1 tbsp
Chives (minced fresh)1 tsp
Lime (grated peel)1 tsp
Cayenne Pepper2 small
Avocado (peeled, pitted, diced)Directions:
1
Add crabcakes; cook until brown, about 3 minutes per side
2
Heat 1 tablespoon oil in heavy small skillet over medium heat
3
Add 3/4 cup onions, ginger, and garlic; sauté 5 minutes
4
Add cumin and tumeric, then 1/4 tomato; sauté 1 minute
5
Transfer to medium bowl and cool
6
Add crab, 1/2 cup panko, 4 tablespoons cilantro, 3 teaspoons lime juice, chives, 1/2 teaspoon lime peel, and cayenne to onion mixture
7
Season with salt and pepper
8
Mix in egg
9
Form into four 3- to 3 1/2-inch-diameter patties
10
Place 1 cup panko on plate
11
Coat crab cakes with crumbs pressing to adhere
12
Transfer to another plate
13
(Can be made 6 hours ahead
14
Cover; chill
15
) 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
16
Add avocados and toss to coat
17
Cover; chill up to 2 hours
18
Heat 2 tablespoons oil in heavy large non-stick skillet over medium-high heat
19
Serve with avocado salad
20
Heat 1 tablespoon oil in heavy small skillet over medium heat
21
Add 3/4 cup onions, ginger, and garlic; sauté 5 minutes
22
Add cumin and tumeric, then 1/4 tomato; sauté 1 minute
23
Transfer to medium bowl and cool
24
Add crab, 1/2 cup panko, 4 tablespoons cilantro, 3 teaspoons lime juice, chives, 1/2 teaspoon lime peel, and cayenne to onion mixture
25
Season with salt and pepper
26
Mix in egg
27
Form into four 3- to 3 1/2-inch-diameter patties
28
Place 1 cup panko on plate
29
Coat crab cakes with crumbs pressing to adhere
30
Transfer to another plate
31
(Can be made 6 hours ahead
32
Cover; chill
33
) 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
34
Add avocados and toss to coat
35
Cover; chill up to 2 hours
36
Heat 2 tablespoons oil in heavy large non-stick skillet over medium-high heat
37
Add crabcakes; cook until brown, about 3 minutes per side
38
Serve with avocado salad
39
*Available at Asian markets and in the Asian foods section of some supermarkets
40
*Available at Asian markets and in the Asian foods section of some supermarkets