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: Nonstick cooking spray; 1 pound lump crabmeat, picked over to remove any shell and cartilage; 2 tablespoons mayonnaise (or Homemade Chipotle Mayo, page 187); 1/4 cup chopped scallions (white and pale green parts only); 1 tablespoon plus 1 teaspoon fresh lime juice; 1/2 cup plus 2 tablespoons chopped fresh cilantro; 1/2 teaspoon habanero hot sauce; Salt and freshly ground black pepper; 1 cup panko bread crumbs (Japanese bread crumbs); 2 firm but ripe avocados, halved, pitted, and peeled; 2 tablespoons minced onion

Servings: persons

Nonstick cooking spray
1 pound lump crabmeat, picked over to remove any shell and cartilage
2 tablespoons mayonnaise (or Homemade Chipotle Mayo, page 187)
1/4 cup chopped scallions (white and pale green parts only)
1 tablespoon plus 1 teaspoon fresh lime juice
1/2 cup plus 2 tablespoons chopped fresh cilantro
1/2 teaspoon habanero hot sauce
Salt and freshly ground black pepper
1 cup panko bread crumbs (Japanese bread crumbs)
2 firm but ripe avocados, halved, pitted, and peeled
2 tablespoons minced onion

1
Preheat the oven to 400F.
2
Spray a baking sheet with nonstick cooking spray.
3
Mix the crabmeat, mayonnaise, scallions, 1 tablespoon of the lime juice, 1/4 cup of the cilantro, and the hot sauce together in a small bowl.
4
Season to taste with salt and pepper.
5
Mix the panko bread crumbs and 1/4 cup of the remaining cilantro on a plate.
6
Divide the crab mixture into 8 equal mounds.
7
Form 1 mound into a 3/4-inch-thick patty, and then carefully turn the patty in the crumb mixture to coat it on both sides.
8
Transfer it to the prepared baking sheet.
9
Repeat with the remaining 7 mounds.
10
Bake the crab cakes for 10 minutes, or until heated through.
11
Meanwhile, coarsely mash the avocados in a medium bowl.
12
Lightly mix in the onion, remaining 2 tablespoons cilantro, and remaining 1 teaspoon lime juice.
13
Season the guacamole liberally with salt and pepper.
14
Transfer the crab cakes to a serving platter, top each one with a tablespoon of guacamole, and serve.

151

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 11 ingredients. The key ingredients include: Nonstick cooking spray, 1 pound lump crabmeat, picked over to remove any shell and cartilage, 2 tablespoons mayonnaise (or Homemade Chipotle Mayo, page 187), 1/4 cup chopped scallions (white and pale green parts only), 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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