Your weeknight dinner fix: Crab cakes with avocado and corn relish

For a delicious, easy-to-make dinner that's perfect for a weeknight, check out this recipe from Seth Adams, chef and owner of Riverhorse on Main in Park City, Utah. It's a classic seafood dish — with a twist — that's sure to be a crowd-pleaser.  

Crab cakes with corn & avocado relish

For the crab cakes: 

  • 1 lb. jumbo lump crab
  • 2 red peppers, diced small
  • 5 green onions (scallions), green parts only, thinly sliced
  • 1/3 cup mayonnaise
  • 1 cup panko bread (Japanese) breadcrumbs
  • 1/4 tsp. granulated garlic
  • 1 tbsp. Old Bay seasoning
  • 2 eggs
  • 1 tsp. Tabasco sauce
  • 1/4 tsp. salt

For the relish: 

  • 1 ear of corn, cut from the cob
  • 1 avocado, diced
  • 1 tbsp. lemon juice
  • 2 tbsp. olive oil
  • Salt
  • Pepper 

To make the crab cakes:

Combine all ingredients. Form the crab cakes to desired size. Brush a sheet pan with olive oil, then broil the crab cakes until golden brown on both sides. 

To make the relish:

Mix together the corn, avocado, lemon juice and olive oil. Season lightly with salt and pepper. 

To assemble: 

Serve crab cakes with the relish. Top with sliced green onions, if desired.