Avocado Stuffed Crab Cakes |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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The combination of flavors in this appetizer/brunch/main dish from Hass makes one very tasty and eye-appealing recipe. Nice and not too difficult for Game Day. Ingredients:
ingredients |
8 tsp. olive oil, divided |
1 large shallot, finely chopped |
2/3 cup fresh bread crumbs |
1/3 cup shredded asiago cheese |
3 tbsp. low fat mayonnaise |
2 tbsp. fresh lemon juice |
2 tbsp. finely chopped red bell pepper |
2 tbsp finely chopped italian parsley leaves |
1 tbsp. dijon style mustard |
1 egg, beaten |
1/2 tsp salt |
2 (6 oz.) cans lump crab, rinsed, drained, picked through for shells and squeezed dry |
1 ripe, fresh hass avocado, seeded, peeled and finely chopped |
6cups mixed greens |
6oranges, peeled and thinly sliced |
1/3 prepared balsamic salad dressing |
Directions:
1. Instructions
2. In small skillet, heat a little less than 1/3 of the oil over medium heat. Add shallots and sauté for 2 minutes. .In large bowl, combine shallots, bread crumbs, cheese, mayonnaise, lemon juice, bell pepper, parsley, mustard, egg, salt and crab. Cover and refrigerate to allow flavors to blend.
3. Stir in avocados. Form crab mixture into 12 cakes and chill for 30 minutes.
4. In large skillet, heat remaining oil over medium heat. Add crab cakes and cook for about 3 minutes or until browned, turn and brown other side.
5. Serve on a bed of greens and sliced oranges drizzled with dressing.
6. *Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity.
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