Avocado Crab Cakes With Sriracha Dipping Sauce Recipes

AVOCADO CRAB CAKES WITH SRIRACHA DIPPING SAUCE

Steps:

• On the stovetop, heat a large skillet to medium high, then add butter and allow to melt. Swirl butter to coat entire bottom.
• Once butter melted and covering the entire pan add onions, celery, bell pepper, garlic and saute until everything is softened. About 5-8 minutes.
• Then sprinkle cayenne over top and stir for 1 minute. Remove pan from heat and allow to cool.
• In a bowl place crab in the bottom and break up crab to small bite sized pieces.
• Add softened vegetables, parsley, mustard powder, seasoning salt and mix well.
• Add 1/2 cup mayo, 1/4 cup panko and beaten eggs and mix thoroughly.
• At the last minute add avocado and stir gently to keep avocado in chunks for the crab cake.
• Place remaining panko and parmesan in bowl and mix well.
• Make crab cakes into round discs about 1" thick and 3" wide.
• Coat all sides of the crab cake with the panko/parmesan mix and place on a plate.
• Cover with plastic wrap and place formed crab cakes in the refrigerator to set for a minimum of 1 hour, up to 8 hours.
• When ready to fry crab cakes add 1/4 cup oil to bottom of pan and heat to the point where you drop a small bit of panko in the pan and it immediately bubbles and floats. Thats how you know the oil is hot enough. (Oil that is not hot enough will cause you to have greasy crab cakes.)
• I suggest 1/4 cup of olive oil, but it depends on the size of your pan. The oil should be about 1/2" deep in the pan.
• Once oil is hot, place crab cakes in pan with plenty of room in between. (I allow about 2" between cakes)
• You may need to fry in batches depending on the size of your pan.
• Fry crab cakes for 4-6 minutes on the first side, making sure they are golden brown before flipping. Flip to other side and repeat until golden brown. (usually a little less time on the second side.)
• Remove to paper towel lined plate to drain of any excess oil.
• If you are frying in batches you can place the first batch in a 250 degree oven to keep them warm.
• Repeat frying process until complete.
• Serve crab cakes immediately with dipping sauce. (recipe follows.)

CRAB CAKES WITH SPICY AVOCADO SAUCE

Steps:

• Put oven rack in middle position and preheat oven to 400°F. Line a baking sheet with foil.
• Make sauce:
• Pulse avocado with mayonnaise, lime juice, salt, sugar, and one fourth of chile in a food processor until chile is finely chopped. Add milk and purée until smooth. Add more chile if desired, processing until smooth. Transfer sauce to a bowl and chill, covered.
• Make crab cakes:
• Stir together crabmeat, mayonnaise, chives, lemon juice, mustard, pepper, and 1 tablespoon panko in a large bowl until blended well, then chill, covered.
• Melt butter in a medium nonstick skillet over moderate heat, then cook garlic, stirring, until golden and fragrant, about 2 minutes. Add herbes de Provence, salt, and remaining 7 tablespoons panko and cook, stirring, until golden brown, about 6 minutes. Transfer crumbs to a plate to cool. Discard garlic.
• Divide crabmeat mixture into 4 mounds on a sheet of wax paper. Form 1 mound into a patty, then carefully turn patty in crumb mixture to coat top and bottom. Transfer to a baking sheet and repeat with remaining 3 mounds, then sprinkle remaining crumbs on top of crab cakes. Bake until heated through, about 15 minutes. Serve crab cakes with sauce.