Ingredients
- 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
- 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.