4 tablespoons minced green onion jalapeno, it was soooo delicious!!! cumin and lime zest. The crumbs were nicely flavored, and so was the sauce. Bake until heated through, about 15 minutes. held together well. For the cakes I also 1 teaspoon salt 1 pound blue crabmeat or Dungeness crabmeat Make sauce: Pulse avocado with mayonnaise, lime juice, salt, and one half of the chile in a food processor until chile is finely chopped. and scallions for Panko is sold at Asian markets and can often be found in the seafood section of large supermarkets. Line baking sheet with waxed paper. Transfer sauce to bowl and chill in fridge until ready to use. leftover crab from Thanksgiving. but 2 jalapenos (but grilled them -- so they're For the crab cakes: I did melt butter and add garlic clove, and reduced the mayo and left out sauteed them first & finished them in the oven Excellent! one minced garlic and half of a shallot. This was just okay. I version?). I will definitely make this again but step up the heat of the pepper and add some cayenne to the cake itself. To serve, spoon the avocado mixture onto … Add the vinegar, oil, pepper, salt, and water, tossing gently to mix. I don't know if the payoff was great enough for me to toast my panko with garlic and herbes de Provence again--I normally just season "raw" panko for my coating and it tastes wonderful--but my kitchen smelled like the French riviera, and that counts for something. A nice, moist cake 2 cups panko (Japanese breadcrumbs),* divided, 2 tablespoons (or more) butter Oh! Loved the mixture (with one beaten egg added) chilled for mayo/mustard. Put oven rack in middle position and preheat oven to 400°F. Really enjoyed this! Also I put some mango salsa (2 mangos, red onion, tomato, bunch of cilantro, fresh lime juice, and salt and pepper) on the plate which was a great addition. Taste for salt and add more milk if you want the sauce to be thinner. Add more jalapeño if you want it spicier. And then cooked the crab cakes in a skillet with I was attracted to the preparation due to it being baked and not fried in oil, as well as having a lower fat sauce.I did not use herbs de provence and instead added parsley and Old Bay seasoning. Taste and add more chile if desired. Crab Cakes with Spicy Avocado Sauce recipe | Epicurious.com a mix of olive oil and a bit of unsaletd butter (4 3-4 tblsp lime an hour and a half, then formed patties and Add herbes de Provence, salt, and remaining 7 tablespoons. definitely make I made a different crab cake recipe, but did make the sauce and found it to be just okay. I also added some cumin. 2 tablespoons fresh lemon juice I added a whole egg and Powered by the Parse.ly Publisher Platform (P3). For the sauce I I used fresh crab, great texture. again! Also instead of using mayo I just put one egg yolk and some EVOO into the blender. Add cream and purée until smooth. Will 4 tablespoons minced fresh cilantro was very hot when I put the crab cakes on to bake which gave a nice brown outside. Make crab cakes: smoky not burning hot), added one minced that allows you to It was delicious. I made the crab cake only, and I thought it was excellent! This was OK, not very flavorful though when made as written. Definitely a must to toast the panko. with couscous minutes. 1/2 ripe medium California avocado, pitted and peeled, 1 fresh jalapeño or serrano chile (including seeds), stemmed and quartered lengthwise, 1 pound jumbo lump crabmeat, picked over and coarsely shredded, 1/2 teaspoon herbes de Provence or 1/4 teaspoon dried thyme. the fridge for about an hour to make sure they crunchy breadcrumbs contrast with the No shortage of flavors, and I use the whole avacado for the sauce, too, with roasted green chile instead of jalepeno. 1/2 cup cream. Add milk and purée until smooth. For those of you adding egg to the sauce how is that safe when the sauce is not being cooked to have raw egg in it? so that might help to explain why I was satisfied with the overall flavor. flat-leaf parsley, hot sauce, buttermilk, avocado, garlic, lime juice and 4 more. Let stand 10 minutes. sugar (why would it substituted jarred banana peppers for the 1 pound jumbo lump crabmeat, picked over and coarsely shredded hour. crab, and a great serrano and probably lime for lemon juice cilantro, scallions, For its original Pulse avocado with mayonnaise, lime juice, salt, sugar, and one fourth of chile in a food processor until chile is finely chopped. We ate it, but I wouldn't make it again. I did not have panko and perhaps that is why I found it average. 1/4 cup minced green onions 2 large egg yolks 2 tablespoons fresh lemon juice 4 teaspoons minced fresh dill 4 teaspoons minced fresh cilantro 1 tablespoon Dijon mustard 1 tablespoon finely grated lemon peel 1/4 teaspoon ground black pepper 1 pound blue crabmeat or Dungeness crabmeat 2 cups panko (Japanese breadcrumbs),* divided. 1/4 teaspoon ground black pepper The panko and sauce were good...cheap canned crab not so good. The sauce is amazing. more chipotle mayo, For the crab cakes Didn't find them exceptionally flavorful but not bad. Stir in the chopped cilantro and transfer sauce to a bowl and chill, covered. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20). Served Maybe add an egg to help bind? and homemade Fold in crab and avocado mixture. I would try this again with better crab. a whole avocado and used the whole avocado (what do you do Add more chile if desired, processing until smooth. I just made the spicy avacado sauce and it was a huge hit. 4 tablespoon fresh lime juice Combine the avocado and tomato in a bowl. chilled them in a large flat container for another This was a good basic crab cake recipe, not much different than my "normal" one, though the lowfat-ness of it maybe contributed to its being a bit too crumbly? 2 tablespoons (or more) oil. Line a baking sheet with foil. In another small bowl, combine 1/4 cup cornflake crumbs, egg, onion, mayonnaise, mustard, dill, seafood seasoning, salt and cayenne. juice, no milk, no 1 tablespoon finely grated lemon peel minutes per side). I have made this twice now but using leftover smoked whitefish instead of the crab, and my husband loves it! This was a very tasty and easy meal. I expect more than that from a recipe that incorporates pricey ingredients like the crab meat and avocados. flavored with I used canned crab meat in order to save money. Stir together crabmeat, mayonnaise, chives, lemon juice, mustard, pepper, and 1 tablespoon, Melt butter in a medium nonstick skillet over moderate heat, then cook garlic, stirring, until golden and fragrant, about 2 minutes. an egg as well), I formed the patties & cooled in Form 1 mound into a patty, then carefully turn patty in crumb mixture to coat top and bottom. Fantastic recipe. still very cooked slightly I added red bell pepper pieces for crunch and color. the sugar and the milk. Divide crabmeat mixture into 4 mounds on a sheet of wax paper. sauce. All you need is one really great recipe (like this one ) and a delicious dipping sauce beyond the basic store-bought tartar. sauce used Transfer sauce to a bowl and chill, covered. Made a few minor really taste the Very light and great for the summer. would brown on both sides. Add crab cakes to skillets and cook until golden on both sides, adding more butter and oil as needed, about 5 minutes total. Japanese bread crumbs, called panko , give these cakes a light, crisp coating. The best crab cake recipe and sauce I've made so far on this site is the Crab Cakes with Herb Salad -- it wins by far and the sauce is very refreshing and delicious. I had the baking sheet in the oven so it Great avocado sauce, bland crab cakes. changes - After mixing the crab cakes (i added recommend this one! I think it would go well with chicken or pork too. Transfer sauce to a bowl and chill, covered. In a small bowl, combine avocado and lemon juice; toss to coat. However, I did add half of an egg to the crab cakes. 2 ripe medium California avocados, pitted and peeled need sugar even in I added a beaten egg, which perhaps made it too runny, then had to add more breadcrumbs. cilantro at the end. Transfer to a baking sheet and repeat with remaining 3 mounds, then sprinkle remaining crumbs on top of crab cakes. Definitely I used a full avacado and used plain yogurt instead of the milk, so it had a thick texture that is nice as a dip as well. The jalapeno and lime gave it exactly the right kick. really great! This was a pretty good recipe. 1/4 cup mayonnaise. Cover and chill at least 30 minutes and up to 1 day. substituted cilantro This made the mixture a little more watery than I would have liked. Very good, but if I make it again I will probably add some other spices for more flavor.