Crab Cakes With Avocado Salad

By á-170456

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

Details

Servings 4

Preparation

Step 1

* 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.