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.

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 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.

That's it — enjoy your meal!

Crab Cakes with Avocado Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions