Crab Cakes With Avocado Salad

Crab Cakes With Avocado Salad
Crab Cakes With Avocado Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 3

    tablespoons corn oil

  • 1

    cup finely-chopped red onion

  • 1

    tablespoon minced peeled fresh ginger

  • 1

    garlic clove minced

  • 1/2

    teaspoon ground cumin

  • 1/4

    teaspoon ground turmeric

  • 1/2

    cup chopped tomato

  • 8

    ounces crabmeat well drained

  • 1 1/2

    cups panko (Japanese breadcrumbs) see * Note

  • 6

    tablespoons chopped fresh cilantro

  • 5

    teaspoons fresh lime juice

  • 1

    tablespoon minced fresh chives

  • 1

    teaspoon grated lime peel

  • 1/4

    teaspoon cayenne pepper

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 1

    egg beaten to blend

  • 2

    small avocados peeled, pitted, and diced

Directions

* Note: Available at Asian markets and in the Asian foods section of some supermarkets. Heat 1 tablespoon oil in heavy small skillet over medium heat. Add 3/4 cup onions, ginger, and garlic; sauté 5 minutes. Add cumin and tumeric, then 1/4 cup tomato; sauté 1 minute. Transfer to medium bowl and cool. Add crab, 1/2 cup panko, 4 tablespoons cilantro, 3 teaspoons lime juice, chives, 1/2 teaspoon lime peel, and cayenne to onion mixture. Season with salt and pepper. Mix in egg. Form into four 3- to 3 1/2-inch-diameter patties. Place 1 cup panko on plate. Coat crab cakes with crumbs pressing to adhere. Transfer to another plate. (Can be made 6 hours ahead. Cover; chill.) Mix 1/4 cup onion, 1/4 cup tomato, 2 tablespoons cilantro, 2 teaspoons lime juice, and 1/2 teaspoon lime peel in medium bowl. Add avocados and toss to coat. Cover; chill up to 2 hours. Heat 2 tablespoons oil in heavy large non-stick skillet over medium-high heat. Add crabcakes; cook until brown, about 3 minutes per side. Serve with avocado salad. This recipe yields 4 servings.

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