Friday, December 1, 2017

Crab Cakes

Prep time:                    5 minutes
Cooking time:         10 minutes
Yields:                             6 people

1 lb lump crab meat
1 avocado
juice of 1/2 a lemon (aprox 3 tbsp)
1/4 bell pepper, diced (any color but red would pop)
1 tsp anchovy paste
1 tsp parsley flakes
1 tsp smoked paprika
1 tsp mustard powder
1/4 tsp fresh ground pepper
2 scallions, sliced thinly
1/2 tsp chipotle powder (optional)
olive oil for cooking

In a mixing bowl crush avocado with a fork. Fold in all other ingredients until fully incorporated
 but without mashing the crab meat to much.
 Heat a skillet with 2 tbsp of oil over medium heat. With your hands make patties aprox 4" in diameter and 3/4" thick.
 Place patties in pan (may only be able to fit 3 or 4 depending on the size of your skillet). Cook for 5 minutes or until edges start to brown, flip and cook other side. 
  When serving squeeze some lemon juice over the top and sprinkle with a pinch of salt.  

If you are cooking in batches then I suggest putting in 1-2 tbsp of oil as you might need to add more oil to cook as the crab cake will soak in some. 

anchovy paste- worchestire sauce
smoked paprika & ground pepper- Old Bay Seasoning

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