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Crab Cakes with Avocado Salsa

Servings:
4-6 servings
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Ingredients

Avocado Salsa
  • 2 large ripe avocados, peeled, pitted, and coarsely smashed
  • 1 small ripe tomato, diced
  • 1/2 small red onion, finely diced
  • 1/4 cup fresh corn, cooked
  • 1/4 cup fresh peas, cooked
  • 1/4 cup finely chopped fresh basil
  • 2 tablespoon extra virgin olive oil
For Crab Cakes
  • 2 large ripe avocados, peeled, pitted, and coarsely smashed
  • 1 small ripe tomato, diced
  • 1/2 small red onion, finely diced
  • 1/4 cup fresh corn, cooked
  • 1/4 cup fresh peas, cooked
  • 1/4 cup finely chopped fresh basil
  • 2 tablespoon extra virgin olive oil
  • 1 medium zucchini, seeded, finely chopped, and squeezed dry
  • 2 stalk celery, finely chopped
  • 2 tablespoon capers, rinsed, finely chopped, and squeezed dry
  • 1 tablespoon large shallot, finely minced
  • 1/2 cup ketchup
  • 1/2 cup mayonnaise (hellman’s)
  • 1 pound jumbo lump crabmeat, picked clean
  • 1 cup packaged dried bread crumbs (store bought)
  • 1/2 cup sliced blanched almonds
  • 1/2 cup extra virgin olive oil

Preparation

Baking Directions:

To make the avocado salsa: In a large bowl, mix all the ingredients thoroughly.

Adjust the seasonings to taste.

Set aside.

To make the crab cakes: In a large bowl, mix the zucchini, celery, capers, shallot, ketchup, mayonnaise, and Tabasco to taste to make a dressing.

Reserve ¼ cup to garnish the crab cakes before serving.

Gently fold the crabmeat into the dressing.

Using a ½ cup measure form the crabmeat mixture into 4 to 6 balls.

Mix the bread crumbs and almonds in a small bowl.

Thoroughly coat the crab balls in the bread crumb mixture.

Flatten the crab balls to look like a hockey pucks.

Preheat the oven to 400°F.

In a large sauté pan over medium heat, pan sear the crab cakes in the oil until golden brown, about 3 minutes, turning once.

Place the crab cakes on a baking sheet and bake for 5 to 6 minutes, or until cooked through.

To serve, place a generous spoonful of avocado salsa on a plate.

Place a crab cake on the avocado salsa.

Top with a small spoonful of the reserved dressing.

Serve with potato chips.

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