Avocado Crab Cakes Recipes

AVOCADO CRAB CAKES WITH SRIRACHA DIPPING SAUCE

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.)

EASY BAKED CRAB CAKES WITH AVOCADO

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.

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.

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.

AVOCADO CRAB CAKES

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.

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.

BAKED CRAB CAKES WITH AVOCADO MOUSSE

Steps:

• Preheat oven to 375 degrees F.
• Pick through crabmeat to make sure it has no shells. Stir in mayonnaise and mustard. Add 1/4 cup of the bread crumbs, red and green jalapenos, thyme, chives, salt, and pepper and mix in thoroughly. Add the lemon juice and orange juice and stir to combine.
• Line a (1/2-cup) measuring cup with plastic wrap and pack cup with crab mixture. Pull plastic wrap so that molded crab mixture can be easily removed and place on a cookie sheet lined with waxed paper. Repeat until all of the mixture has been molded into cakes. Sprinkle 1/4 cup of bread crumbs on a plate and mix with olive oil. Sprinkle a little of this mixture on top of each crab cake. Bake for 10 to 12 minutes, or until golden brown. Serve over the salad and top with a dollop of avocado mousse.
• Place julienned carrots in a bowl of cold water (which will cause them to curl). Meanwhile, toss greens with sesame oil, lemon juice, and salt and pepper. Fill the bottom of a cocktail glass with a handful of the salad and top it with a few of the carrot strips. Place 1 crab cake on top of salad. Place citrus fruit wedges around crab cake, if desired. Repeat for remaining servings.
• Scrape the flesh of the avocado into a medium mixing bowl, discarding the skin and pit. Mash with a fork until moderately lumpy. Add cream, orange juice, and lemon juice and stir gently to combine. Season with salt and pepper, to taste, and stir until well mixed. Place a dollop of the mouse on top of each crab cake.

CRAB CAKES WITH AVOCADO SALAD

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.