• Prep Time
    45 Mins
  • Cook Time
    0 Mins
  • Total Time
    45 Mins
  • The base number of servings for this recipe is 6
    OK

    Crab and Avocado Cakes

    Crab and Avocado Cakes are comprised of the same ingredients commonly used in seafood salads enjoyed along the Gulf of Mexico. Packed with sweet and salty morsels of crab, crunchy bread crumbs, and lumps of cool, buttery avocado, Crab and Avocado Cakes need only few drops of freshly squeezed lemon juice in order to achieve perfection.


    Ingredients
    1
    pound
    crabmeat, picked over
    1
    avocado, peeled and chopped
    1
    shallot, minced
    1
    egg, beaten
    2
    tablespoons
    butter, softened
    2
    tablespoons
    lemon juice
    1
    tablespoon
    fresh dill, minced
    3/4
    cup
    bread crumbs
    1/2
    cup
    olive oil for frying
    *
    Salt and Pepper
    *
    pinch
    cayenne pepper
    Directions
    Mix together crabmeat, avocado, shallot, egg, butter, lemon juice, dill, 1/4 cup bread crumbs, salt, pepper, and cayenne pepper. When well mixed, form into twelve cakes with your hands.
    Heat the olive oil in a 10” skillet. Gently dredge the crab cakes in the remaining bread crumbs, and fry for 4 minutes on each side in the heated olive oil. Turn over once; using two spatulas to carefully turn the cakes is recommended. When golden brown, remove from pan and drain on paper towel.

    The base number of servings for this recipe is 6
    OK

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