No Filler Crab Cakes With Citrus Avocado Creme Recipe

Name: No Filler Crab Cakes With Citrus Avocado Creme
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound crab, picked over for cartilage (lump and flake), lightly squeeze drained in a paper towel; 2 tablespoons mayo; 2 tablespoons dijon mustard; 2 tablespoons egg, beaten; Zest of 1/2 lime; 1/4 - 1/2 teaspoon salt and 12-15 cranks of cracked pepper; Panko; Lemon water; 1 avocado; 2 teaspoons lime; 1/2 teaspoon salt; 1/2 small clove garlic, paste

Servings: persons

1/2 pound crab, picked over for cartilage (lump and flake), lightly squeeze drained in a paper towel
2 tablespoons mayo
2 tablespoons dijon mustard
2 tablespoons egg, beaten
Zest of 1/2 lime
1/4 - 1/2 teaspoon salt and 12-15 cranks of cracked pepper
Panko
Lemon water
1 avocado
2 teaspoons lime
1/2 teaspoon salt
1/2 small clove garlic, paste

1
Mix together all crab cake ingredients. Using a small scoop, scoop out crab mix and shape into a small (1 1/2 inch wide x 1 inch high) hockey puck shape with straight sides. Using the scoop can help make uniform cakes. Dip your fingertips in the lemon water bowl and slightly moisten outside edges to help adhere the panko but not heavily. Place panko breadcrumbs in shallow bowl. Coat in crumbs and press on as much as you can without misshaping the cake. Do all crab cakes and let chill in fridge while you make the avocado creme.
2
In a food processor, puree avocado, lime, salt, and garlic until smooth. Place puree in a pastry bag, ziploc bag, or large mouth squeeze bottle and refrigerate.
3
In a saucepan, heat 1/2 inch of oil over medium heat until you throw in a few panko crumbs and see if they sizzle up and start turning light brown right away. Gently place crab cakes in hot oil without overcrowding the pan.keeping in mind you have to have room to flip them over. When one side is a nice golden brown, use a small metal spatula or fork to gently turn over. Once they are browned well on both sides, let them drain on paper towels. Pipe with a dollap of avocado creme and serve.

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* 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 12 ingredients. The key ingredients include: 1/2 pound crab, picked over for cartilage (lump and flake), lightly squeeze drained in a paper towel, 2 tablespoons mayo, 2 tablespoons dijon mustard, 2 tablespoons egg, beaten, and more.

Yes, No Filler Crab Cakes With Citrus Avocado Creme 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.

No Filler Crab Cakes With Citrus Avocado Creme

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