Spicy Crab Cakes Topped With Guacamole
Serves: 5
Jonathan Flatley
1 January 1970
Based on User reviews:
47
Spice
52
Sweetness
58
Sourness
43
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 tbsps
Mayonnaise1 large
Egg (beaten)1 cup
Panko Bread Crumbs1 tsp
Lime Juice (fresh)2 tbsps
Cilantro Leaves (chopped)1 tsp
Habanero Hot Sauce1
Salt3 tbsps
Olive Oil2 tbsps
Onion (minced)Directions:
1
Watch how to make this recipe
2
Crab cakes: Mix the crabmeat, mayonnaise, egg, bread crumbs, scallions, the lime juice, 1/4 cup cilantro, and the hot sauce together in a small bowl
3
Season, to taste, with salt and pepper
4
Form the mixture into 8 (3/4-inch-thick) patties and refrigerate for 20 minutes
5
Breading: Mix the bread crumbs and 1/4 cup of cilantro on a plate
6
Carefully turn the patties in the bread crumb mixture until coated on both sides
7
In a large nonstick skillet, heat the olive oil over medium-high heat
8
In batches, fry the crab cakes until golden, about 3 minutes each side
9
Guacamole: Coarsely mash the avocados in a medium bowl
10
Lightly mix in the onion, cilantro, and lime juice
11
Season with salt and pepper, to taste
12
Transfer the crab cakes to a serving platter, top each cake with a tablespoon of guacamole, and serve