Spicy Crab Cakes Topped with Guacamole
- Level: Easy
- Total: 40 min
- Prep: 10 min
- Inactive: 20 min
- Cook: 10 min
- Yield: 4 servings
- Level: Easy
- Total: 40 min
- Prep: 10 min
- Inactive: 20 min
- Cook: 10 min
- Yield: 4 servings
Ingredients
Crab cakes:
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
Breading:
1 cup panko bread crumbs
1/4 cup chopped cilantro leaves
3 tablespoons olive oil
Guacamole:
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
- 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.
- 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.
- 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.
- 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.
- Transfer the crab cakes to a serving platter, top each cake with a tablespoon of guacamole, and serve.
