Dive into a culinary delight with Tom Douglas's Avocado Crab Salad Cakes—a dish that perfectly marries the rich, buttery flavor of ripe avocado with the sweet, tender meat of lump crab. Whether you're hosting a dinner party or looking for a quick weeknight meal, these delectable cakes are sure to impress. With just 25 minutes from prep to plate, you can enjoy a gourmet experience that will leave your taste buds singing. Ready to turn your kitchen into a seafood haven? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Seafood
Serves: 4 servings
Ingredients
- 1 can lump crab meat, drained
- 1 ripe avocado, mashed
- 1/2 cup breadcrumbs
- 1 egg, beaten
- 1 tablespoon mayonnaise
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Oil for frying
Instructions
- Begin by preparing all your ingredients. Drain the can of lump crab meat thoroughly to remove excess moisture. Place the crab meat in a mixing bowl.
- Next, take a ripe avocado and cut it in half. Remove the pit and scoop the flesh into the bowl with the crab meat. Use a fork to mash the avocado until it is smooth but still has some texture.
- Add the beaten egg, mayonnaise, and lemon juice to the bowl. Mix these ingredients together gently until well combined. The egg will help bind the mixture, while the mayonnaise adds creaminess.
- Sprinkle in the breadcrumbs, and season the mixture with salt and pepper to taste. Gently fold the breadcrumbs into the mixture until evenly distributed. Be careful not to overmix, as you want to maintain some chunks of crab and avocado.
- Once the mixture is well combined, form it into patties. You should be able to make about 8 small cakes, depending on the size you prefer. Place the formed cakes on a plate and refrigerate for about 10 minutes to help them firm up.
- While the cakes are chilling, heat a skillet over medium heat and add enough oil to coat the bottom of the pan. Allow the oil to heat until it shimmers, but do not let it smoke.
- Carefully add the chilled crab and avocado cakes to the hot skillet. Fry them for about 3-4 minutes on each side, or until they are golden brown and crispy. Avoid overcrowding the pan; you may need to cook them in batches.
- Once cooked, transfer the crab salad cakes to a paper towel-lined plate to drain any excess oil. This will help keep them crispy.
- Serve the avocado crab salad cakes warm, garnished with fresh herbs or a squeeze of lemon, if desired. These cakes pair well with a light salad or a dipping sauce of your choice.
Tips
- Choose the Right Avocado: Make sure your avocado is perfectly ripe for the best flavor and texture. It should yield slightly to gentle pressure when squeezed.
- Drain the Crab Well: To avoid a soggy mixture, ensure that the lump crab meat is thoroughly drained before adding it to the bowl.
- Chill the Cakes: Don’t skip the chilling step! Refrigerating the formed patties for about 10 minutes helps them hold their shape while frying.
- Fry in Batches: To achieve that perfect golden-brown crust, avoid overcrowding the skillet. Fry the cakes in batches if necessary, allowing enough space for each one to cook evenly.
- Experiment with Seasoning: Feel free to add your favorite herbs or spices to the mixture for an extra flavor boost. Fresh dill or a pinch of cayenne pepper can elevate the dish.
- Serving Suggestions: These crab salad cakes pair beautifully with a light salad or a tangy dipping sauce. Consider a homemade tartar sauce or a zesty lemon aioli for dipping.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 12g
Protein: 18g
Fat: 16g
Saturated Fat: 3g
Cholesterol: 95mg
