Spicy Crab Cakes Topped with Guacamole (Marcela Valladolid) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
1 pound lump crabmeat, picked over to remove any shell, broken into small pieces |
2 tablespoons mayonnaise |
1 large egg, beaten |
1/2 cup panko bread crumbs |
1/4 cup chopped scallions (white and pale green parts only) |
1 tablespoon fresh lime juice |
1/4 cup chopped cilantro leaves |
1/2 teaspoon habanero hot sauce |
salt and freshly ground black pepper |
1 cup panko bread crumbs |
1/4 cup chopped cilantro leaves |
3 tablespoons olive oil |
2 firm, ripe avocados, halved, pitted, and peeled |
2 tablespoons minced onion |
2 tablespoons chopped cilantro leaves |
1 teaspoon fresh lime juice |
salt and freshly ground black pepper |
Directions:
1. Crab cakes: Mix the crabmeat, mayonnaise, egg, bread crumbs, scallions, the lime juice, 1/4 cup cilantro, and the hot sauce together in a small bowl. Season, to taste, with salt and pepper. Form the mixture into 8 (3/4-inch-thick) patties and refrigerate for 20 minutes.
2. Breading: Mix the bread crumbs and 1/4 cup of cilantro on a plate. Carefully turn the patties in the bread crumb mixture until coated on both sides.
3. In a large nonstick skillet, heat the olive oil over medium-high heat. In batches, fry the crab cakes until golden, about 3 minutes each side.
4. Guacamole: Coarsely mash the avocados in a medium bowl. Lightly mix in the onion, cilantro, and lime juice. Season with salt and pepper, to taste.
5. Transfer the crab cakes to a serving platter, top each cake with a tablespoon of guacamole, and serve.
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