Spicy Crab Cakes Topped with Guacamole Recipe

Name: Spicy Crab Cakes Topped with Guacamole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound lump crabmeat, picked over to remove any shell, broken into small pieces; 2 tablespoons mayonnaise; 1 large egg, beaten; 1/2 cup panko bread crumbs; 1/4 cup chopped scallions (white and pale green parts only); 1 tablespoon fresh lime juice; 1/4 cup chopped cilantro leaves; 1/2 teaspoon habanero hot sauce; Salt and freshly ground black pepper; 1 cup panko bread crumbs; 1/4 cup chopped cilantro leaves; 3 tablespoons olive oil; 2 firm, ripe avocados, halved, pitted, and peeled; 2 tablespoons minced onion; 2 tablespoons chopped cilantro leaves; 1 teaspoon fresh lime juice; Salt and freshly ground black pepper

Servings: persons

1 pound lump crabmeat, picked over to remove any shell, broken into small pieces
2 tablespoons mayonnaise
1 large egg, beaten
1/2 cup panko bread crumbs
1/4 cup chopped scallions (white and pale green parts only)
1 tablespoon fresh lime juice
1/4 cup chopped cilantro leaves
1/2 teaspoon habanero hot sauce
Salt and freshly ground black pepper
1 cup panko bread crumbs
1/4 cup chopped cilantro leaves
3 tablespoons olive oil
2 firm, ripe avocados, halved, pitted, and peeled
2 tablespoons minced onion
2 tablespoons chopped cilantro leaves
1 teaspoon fresh lime juice
Salt and freshly ground black pepper

1
Crab cakes: Mix the crabmeat, mayonnaise, egg, bread crumbs, scallions, the lime juice, 1/4 cup cilantro, and the hot sauce together in a small bowl.
2
Season, to taste, with salt and pepper.
3
Form the mixture into 8 (3/4-inch-thick) patties and refrigerate for 20 minutes.
4
Breading: Mix the bread crumbs and 1/4 cup of cilantro on a plate.
5
Carefully turn the patties in the bread crumb mixture until coated on both sides.
6
In a large nonstick skillet, heat the olive oil over medium-high heat.
7
In batches, fry the crab cakes until golden, about 3 minutes each side.
8
Guacamole: Coarsely mash the avocados in a medium bowl.
9
Lightly mix in the onion, cilantro, and lime juice.
10
Season with salt and pepper, to taste.
11
Transfer the crab cakes to a serving platter, top each cake with a tablespoon of guacamole, and serve.

333

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 17 ingredients. The key ingredients include: 1 pound lump crabmeat, picked over to remove any shell, broken into small pieces, 2 tablespoons mayonnaise, 1 large egg, beaten, 1/2 cup panko bread crumbs, and more.

Yes, Spicy Crab Cakes Topped with Guacamole 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.

Spicy Crab Cakes Topped with Guacamole

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