Crab and Avocado "Sandwiches" with Mango Coulis

Name: Crab and Avocado "Sandwiches" with Mango Coulis
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups canola oil; 1/2 pound Maine or Dungeness crabmeat; 3 tablespoons red onion, finely chopped; 2 tablespoons scallions, thinly slices; 11/2 tablespoon red bell pepper, finely diced; 1/4 cup mayonnaise or aioli; 1 tablespoon Tabasco; 1 1/4 cup breadcrumbs, divided (preferably Panko); 2 Tbs cup lemon juice; 1 1/2 tablespoon Worcestershire; 1 cup flour; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 beaten egg; Avocado Salsa; 2 avocado; 2 tablespoons lime juice; 1 tablespoons cilantro; 2 tablespoon red onion, finely diced; 1 tablespoon olive oil; 1/4 teaspoon salt; Mango Coulis; 2 mangos; 2 cups water; 1 teaspoon confectioner sugar

Servings: persons

2 cups canola oil
1/2 pound Maine or Dungeness crabmeat
3 tablespoons red onion, finely chopped
2 tablespoons scallions, thinly slices
11/2 tablespoon red bell pepper, finely diced
1/4 cup mayonnaise or aioli
1 tablespoon Tabasco
1 1/4 cup breadcrumbs, divided (preferably Panko)
2 Tbs cup lemon juice
1 1/2 tablespoon Worcestershire
1 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 beaten egg
Avocado Salsa
2 avocado
2 tablespoons lime juice
1 tablespoons cilantro
2 tablespoon red onion, finely diced
1 tablespoon olive oil
1/4 teaspoon salt
Mango Coulis
2 mangos
2 cups water
1 teaspoon confectioner sugar

1
In a 10 inch saute pan, heat 1 cup canola oil on high heat.
2
Test readiness with a piece of bread.
3
Turn heat to medium.
4
Check temperature with thermometer - it should read 375 degrees F. In a medium mixing bowl, combine crab, onion, scallions, bell pepper, mayonnaise, Tabasco, 1/4 cup of the breadcrumbs, lemon juice and Worcestershire sauce.
5
Mix until fully incorporated.
6
Make 3 ounce cakes and dredge in the flour, then egg and the remaining breadcrumbs.
7
Lay the cakes in the oil and pan-fry for 5 to 6 minutes.
8
Remove and place on a paper towel and season with salt in a mixing bowl.
9
In a medium mixing bowl, combine all ingredients.
10
Mix well and refrigerate until ready to use.
11
In a blender combine ingredients and mix until smooth.
12
Refrigerate until ready to use.
13
To serve crab cakes, spoon puree onto the plate in a small pool.
14
Slice the cake in half and lay the bottom portion in the puree.
15
Spoon avocado salsa on top and place the top of the cake on the avocado like a sandwich.
16
Top with a small amount of avocado and garnish with cilantro leaf.

1523

kcal

Calories

139

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 2 cups canola oil, 1/2 pound Maine or Dungeness crabmeat, 3 tablespoons red onion, finely chopped, 2 tablespoons scallions, thinly slices, and more.

Yes, Crab and Avocado "Sandwiches" with Mango Coulis falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!