Recipe courtesy of Tricia Pennestri

Baked Crab Cakes with Avocado Mousse

Save Recipe
  • Level: Easy
  • Total: 42 min
  • Prep: 30 min
  • Cook: 12 min
  • Yield: 4 to 6 servings
Share This Recipe

Ingredients

Salad:

Avocado Mousse:

Directions

  1. Preheat oven to 375 degrees F.
  2. Pick through crabmeat to make sure it has no shells. Stir in mayonnaise and mustard. Add 1/4 cup of the bread crumbs, red and green jalapenos, thyme, chives, salt, and pepper and mix in thoroughly. Add the lemon juice and orange juice and stir to combine.
  3. Line a (1/2-cup) measuring cup with plastic wrap and pack cup with crab mixture. Pull plastic wrap so that molded crab mixture can be easily removed and place on a cookie sheet lined with waxed paper. Repeat until all of the mixture has been molded into cakes. Sprinkle 1/4 cup of bread crumbs on a plate and mix with olive oil. Sprinkle a little of this mixture on top of each crab cake. Bake for 10 to 12 minutes, or until golden brown. Serve over the salad and top with a dollop of avocado mousse.

Salad:

  1. Place julienned carrots in a bowl of cold water (which will cause them to curl). Meanwhile, toss greens with sesame oil, lemon juice, and salt and pepper. Fill the bottom of a cocktail glass with a handful of the salad and top it with a few of the carrot strips. Place 1 crab cake on top of salad. Place citrus fruit wedges around crab cake, if desired. Repeat for remaining servings.

Avocado Mousse:

  1. Scrape the flesh of the avocado into a medium mixing bowl, discarding the skin and pit. Mash with a fork until moderately lumpy. Add cream, orange juice, and lemon juice and stir gently to combine. Season with salt and pepper, to taste, and stir until well mixed. Place a dollop of the mouse on top of each crab cake.
20m Easy 98%
CLASS
Marcus Samuelsson

Crab Fried Rice

20m Easy 98%
CLASS
25m Easy 99%
CLASS
9m Easy 99%
CLASS