Crab Cakes with Gingered Grapefruit and Avocado

Name: Crab Cakes with Gingered Grapefruit and Avocado
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pink grapefruit; 1/4 cup Ginger Syrup (page 244); 1 large egg yolk; 4 1/2 teaspoons Colmans dry mustard; 1 1/2 teaspoons kosher salt; 1 teaspoon finely ground celery seeds; 3 tablespoons fresh lemon juice; 3/4 teaspoon green Tabasco sauce; 1/2 teaspoon red Tabasco sauce; 1/2 teaspoon Worcestershire sauce; 3/4 cup grapeseed or other neutral oil, plus more for frying; 1 1/2 pounds picked peekytoe or lump crabmeat, picked over for bits of shell; 4 slices good white bread, crusts removed and cut into 1/2-inch cubes (2 1/4 cups); 2 tablespoons Wondra flour; 1 avocado, halved, pitted, peeled, and thinly sliced

Servings: persons

1 pink grapefruit
1/4 cup Ginger Syrup (page 244)
1 large egg yolk
4 1/2 teaspoons Colmans dry mustard
1 1/2 teaspoons kosher salt
1 teaspoon finely ground celery seeds
3 tablespoons fresh lemon juice
3/4 teaspoon green Tabasco sauce
1/2 teaspoon red Tabasco sauce
1/2 teaspoon Worcestershire sauce
3/4 cup grapeseed or other neutral oil, plus more for frying
1 1/2 pounds picked peekytoe or lump crabmeat, picked over for bits of shell
4 slices good white bread, crusts removed and cut into 1/2-inch cubes (2 1/4 cups)
2 tablespoons Wondra flour
1 avocado, halved, pitted, peeled, and thinly sliced

1
Use a sharp knife to trim the top and bottom from the grapefruit, then cut off the peel and pith.
2
Holding the grapefruit over a medium bowl, slice between the membranes to release the grapefruit segments into the bowl.
3
Pour the ginger syrup over the grapefruit.
4
Let stand while you prepare the crab cakes.
5
Whisk together the yolk, mustard, salt, celery seeds, lemon juice, both Tabasco sauces, and Worcestershire sauce in a large bowl.
6
Continue whisking while adding the oil in a slow, steady stream to emulsify the mixture.
7
Gently fold in the crab and bread.
8
Form the mixture into twelve 3-inch-round patties and dust with Wondra.
9
Coat a large nonstick pan with oil and heat over medium heat until shimmering.
10
Add 4 patties to the pan and cook until golden brown on both sides, about 6 minutes total, carefully turning once.
11
Drain on paper towels.
12
Repeat with the remaining patties, wiping out the pan and adding and heating more oil between batches.
13
Divide the avocado slices among serving plates.
14
Spoon the grapefruit and its syrup all around and place the crab cakes on top.

116

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

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 15 ingredients. The key ingredients include: 1 pink grapefruit, 1/4 cup Ginger Syrup (page 244), 1 large egg yolk, 4 1/2 teaspoons Colmans dry mustard, and more.

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

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!