Crab Cakes With Spicy Avocado Sauce
Serves: 3
Gideon Batz
1 January 1970
Based on User reviews:
56
Spice
58
Sweetness
48
Sourness
41
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
3 tbsps
Low-Fat Mayonnaise1 tbsp
Lime Juice (fresh)1 tsp
Salt1 tsp
Sugar1 cup
Chives (minced fresh)1 tbsp
Lemon Juice (fresh)1 tsp
Dijon Mustard1 tsp
Black Pepper1 tbsp
Unsalted Butter1 tsp
Herbes De ProvenceDirections:
1
Put oven rack in middle position and preheat oven to 400°F
2
Line a baking sheet with foil
3
Put oven rack in middle position and preheat oven to 400°F
4
Line a baking sheet with foil
5
Make sauce: Pulse avocado with mayonnaise, lime juice, salt, sugar, and one fourth of chile in a food processor until chile is finely chopped
6
Add milk and purée until smooth
7
Add more chile if desired, processing until smooth
8
Transfer sauce to a bowl and chill, covered
9
Pulse avocado with mayonnaise, lime juice, salt, sugar, and one fourth of chile in a food processor until chile is finely chopped
10
Add milk and purée until smooth
11
Add more chile if desired, processing until smooth
12
Transfer sauce to a bowl and chill, covered
13
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
14
Melt butter in a medium nonstick skillet over moderate heat, then cook garlic, stirring, until golden and fragrant, about 2 minutes
15
Add herbes de Provence, salt, and remaining 7 tablespoons panko and cook, stirring, until golden brown, about 6 minutes
16
Transfer crumbs to a plate to cool
17
Discard garlic
18
Divide crabmeat mixture into 4 mounds on a sheet of wax paper
19
Form 1 mound into a patty, then carefully turn patty in crumb mixture to coat top and bottom
20
Transfer to a baking sheet and repeat with remaining 3 mounds, then sprinkle remaining crumbs on top of crab cakes
21
Bake until heated through, about 15 minutes
22
Serve crab cakes with sauce
23
Stir together crabmeat, mayonnaise, chives, lemon juice, mustard, pepper, and 1 tablespoon panko in a large bowl until blended well, then chill, covered
24
Melt butter in a medium nonstick skillet over moderate heat, then cook garlic, stirring, until golden and fragrant, about 2 minutes
25
Add herbes de Provence, salt, and remaining 7 tablespoons panko and cook, stirring, until golden brown, about 6 minutes
26
Transfer crumbs to a plate to cool
27
Discard garlic
28
Divide crabmeat mixture into 4 mounds on a sheet of wax paper
29
Form 1 mound into a patty, then carefully turn patty in crumb mixture to coat top and bottom
30
Transfer to a baking sheet and repeat with remaining 3 mounds, then sprinkle remaining crumbs on top of crab cakes
31
Bake until heated through, about 15 minutes
32
Serve crab cakes with sauce