Recipe courtesy of Marcela Valladolid
Episode: Cocktail Party
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Spicy Crab Cakes Topped with Guacamole
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
Level:
Easy

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.

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