Crab Cakes with Avocado Salad Recipe

Name: Crab Cakes with Avocado Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons corn oil; 1 cup finely chopped red onion; 1 tablespoon minced peeled fresh ginger; 1 garlic clove, minced; 1/2 teaspoon ground cumin; 1/4 teaspoon ground turmeric; 1/2 cup chopped tomato; 8 ounces crabmeat, well drained; 1 1/2 cupspanko (Japanese breadcrumbs)*; 6 tablespoons chopped fresh cilantro; 5 teaspoons fresh lime juice; 1 tablespoon minced fresh chives; 1 teaspoon grated lime peel; 1/4 teaspoon cayenne pepper; 1 egg, beaten to blend; 2 small avocados, peeled, pitted, diced

Servings: persons

3 tablespoons corn oil
1 cup finely chopped red onion
1 tablespoon minced peeled fresh ginger
1 garlic clove, minced
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/2 cup chopped tomato
8 ounces crabmeat, well drained
1 1/2 cupspanko (Japanese breadcrumbs)*
6 tablespoons chopped fresh cilantro
5 teaspoons fresh lime juice
1 tablespoon minced fresh chives
1 teaspoon grated lime peel
1/4 teaspoon cayenne pepper
1 egg, beaten to blend
2 small avocados, peeled, pitted, diced

1
Heat 1 tablespoon oil in heavy small skillet over medium heat.
2
Add 3/4 cup onions, ginger, and garlic; saute 5 minutes.
3
Add cumin and tumeric, then 1/4 tomato; saute 1 minute.
4
Transfer to medium bowl and cool.
5
Add crab, 1/2 cup panko, 4 tablespoons cilantro, 3 teaspoons lime juice, chives, 1/2 teaspoon lime peel, and cayenne to onion mixture.
6
Season with salt and pepper.
7
Mix in egg.
8
Form into four 3- to 3 1/2-inch-diameter patties.
9
Place 1 cup panko on plate.
10
Coat crab cakes with crumbs pressing to adhere.
11
Transfer to another plate.
12
(Can be made 6 hours ahead.
13
Cover; chill.)
14
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.
15
Add avocados and toss to coat.
16
Cover; chill up to 2 hours.
17
Heat 2 tablespoons oil in heavy large non-stick skillet over medium-high heat.
18
Add crabcakes; cook until brown, about 3 minutes per side.
19
Serve with avocado salad.
20
*Available at Asian markets and in the Asian foods section of some supermarkets.

274

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: 3 tablespoons corn oil, 1 cup finely chopped red onion, 1 tablespoon minced peeled fresh ginger, 1 garlic clove, minced, and more.

Yes, Crab Cakes with Avocado Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Crab Cakes with Avocado Salad

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