Name: Spicy Crab Cakes Topped with Guacamole
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Cuisine: mexican
Ingredients: 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; 1 cup panko bread crumbs; 1/4 cup chopped cilantro leaves; 3 tablespoons olive oil; 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

Watch how to make this recipe.

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.

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Spicy Crab Cakes Topped with Guacamole

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