Crab Cakes With Avocado Salad Recipes

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AVOCADO CRAB CAKES



Avocado Crab Cakes image

I created this recipe because I like the pairing of crab and avocado; plus I wanted a baked rather than fried crab cake. These come out crisp and golden with great flavor. It's almost impossible to tell that they aren't fried. -Virginia Anthony, Jacksonville, Florida

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 23

1 medium ripe avocado, peeled and finely chopped
1 tablespoon lemon juice
1 cup cornflake crumbs, divided
1 large egg, beaten
2 tablespoons finely chopped onion
2 tablespoons reduced-fat mayonnaise
1 tablespoon Dijon mustard
1-1/2 teaspoons snipped fresh dill or 1/2 teaspoon dill weed
1 teaspoon seafood seasoning
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
3 cans (6 ounces each) lump crabmeat, drained
Cooking spray
1 teaspoon paprika
SAUCE:
1 medium ripe avocado, peeled
1/4 cup reduced-fat mayonnaise
1/4 cup reduced-fat sour cream
1 tablespoon lemon juice
1 teaspoon snipped fresh dill or 1/2 teaspoon dill weed
1 teaspoon seafood seasoning
1/8 teaspoon salt
1/8 teaspoon cayenne pepper

Steps:

  • In a small bowl, combine avocado and lemon juice; toss to coat. In another small bowl, combine 1/4 cup cornflake crumbs, egg, onion, mayonnaise, mustard, dill, seafood seasoning, salt and cayenne. Fold in crab and avocado mixture., Place remaining cornflake crumbs in a shallow bowl. Drop scant 1/3 cup crab mixture into crumbs. Gently coat and shape into a 3/4-in.-thick patty; place on a baking sheet. Repeat with remaining mixture., Spritz crab cakes with cooking spray; sprinkle with paprika. Bake at 450° until golden brown, 10-12 minutes., For sauce, in a small bowl, mash avocado. Stir in remaining ingredients; serve with crab cakes.

Nutrition Facts : Calories 474 calories, Fat 25g fat (4g saturated fat), Cholesterol 179mg cholesterol, Sodium 1369mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 6g fiber), Protein 32g protein.

CRAB AND AVOCADO SALAD



Crab and Avocado Salad image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 14

Kosher salt
1/2 pound haricots verts or green beans, halved
2/3 cup low-fat plain yogurt
3 tablespoons low-fat mayonnaise
1 to 2 tablespoons fresh lemon juice
1/2 cup chopped fresh chives
1/4 cup chopped fresh basil
3 anchovy fillets, chopped
Freshly ground pepper
1/2 pound lump or claw crabmeat
1 Hass avocado, halved, pitted and diced
3 romaine hearts, chopped
1 1/2 cups whole-wheat croutons
1 pint cherry tomatoes, halved

Steps:

  • Bring a saucepan of salted water to a boil. Add the haricots verts and cook until crisp-tender, 3 to 5 minutes. Drain and run under cold water to stop the cooking.
  • Puree the yogurt, mayonnaise, lemon juice, chives, basil and anchovies in a blender until smooth. Season with salt and pepper.
  • Toss the crabmeat, half of the avocado and about 1 tablespoon of the yogurt dressing in a small bowl. Toss the romaine, croutons, haricots verts and the remaining avocado with the remaining dressing in a large bowl.
  • Divide the romaine salad among plates, top with the tomatoes and place some of the crab mixture in the center.

Nutrition Facts : Calories 314 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 73 milligrams, Sodium 552 milligrams, Carbohydrate 28 grams, Fiber 8 grams, Protein 22 grams

BAKED CRAB CAKES WITH AVOCADO MOUSSE



Baked Crab Cakes with Avocado Mousse image

Provided by Food Network

Categories     appetizer

Time 42m

Yield 4 to 6 servings

Number Of Ingredients 27

1 pound lump crabmeat
2 tablespoons mayonnaise
2 tablespoons spicy mustard
1/2 cup panko bread crumbs
1 teaspoon minced red jalapeno pepper
1 teaspoon minced green jalapeno pepper
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped chives
1/2 teaspoon salt
1/2 teaspoon pepper
1 medium lemon, juiced
1/2 medium orange, juiced
1 tablespoon olive oil
Salad, for serving, recipe follows
Avocado Mousse, recipe follows
2 small carrots, peeled and julienned
About 4 cups mixed greens, washed and dried
2 tablespoons sesame oil
1/2 medium lemon, juiced
Pinch salt
Pinch pepper
Citrus fruit wedges (oranges, blood oranges, grapefruits, and/or lemons), for garnish, optional
1 large avocado
1 tablespoon heavy whipping cream
1/2 medium orange, juiced
1/2 medium lemon, juiced
Salt and pepper

Steps:

  • Preheat oven to 375 degrees F.
  • Pick through crabmeat to make sure it has no shells. Stir in mayonnaise and mustard. Add 1/4 cup of the bread crumbs, red and green jalapenos, thyme, chives, salt, and pepper and mix in thoroughly. Add the lemon juice and orange juice and stir to combine.
  • Line a (1/2-cup) measuring cup with plastic wrap and pack cup with crab mixture. Pull plastic wrap so that molded crab mixture can be easily removed and place on a cookie sheet lined with waxed paper. Repeat until all of the mixture has been molded into cakes. Sprinkle 1/4 cup of bread crumbs on a plate and mix with olive oil. Sprinkle a little of this mixture on top of each crab cake. Bake for 10 to 12 minutes, or until golden brown. Serve over the salad and top with a dollop of avocado mousse.
  • Place julienned carrots in a bowl of cold water (which will cause them to curl). Meanwhile, toss greens with sesame oil, lemon juice, and salt and pepper. Fill the bottom of a cocktail glass with a handful of the salad and top it with a few of the carrot strips. Place 1 crab cake on top of salad. Place citrus fruit wedges around crab cake, if desired. Repeat for remaining servings.
  • Scrape the flesh of the avocado into a medium mixing bowl, discarding the skin and pit. Mash with a fork until moderately lumpy. Add cream, orange juice, and lemon juice and stir gently to combine. Season with salt and pepper, to taste, and stir until well mixed. Place a dollop of the mouse on top of each crab cake.

CRAB CAKES WITH AVOCADO SALAD



Crab Cakes with Avocado Salad image

Categories     Salad     Ginger     Fry     Lunch     Lime     Crab     Spice     Avocado     Spring     Cilantro     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 16

3 tablespoons corn oil
1 cup finely chopped red onion
1 tablespoon minced peeled fresh ginger
1 garlic clove, minced
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/2 cup chopped tomato
8 ounces crabmeat, well drained
1 1/2 cupspanko (Japanese breadcrumbs)*
6 tablespoons chopped fresh cilantro
5 teaspoons fresh lime juice
1 tablespoon minced fresh chives
1 teaspoon grated lime peel
1/4 teaspoon cayenne pepper
1 egg, beaten to blend
2 small avocados, peeled, pitted, diced

Steps:

  • Heat 1 tablespoon oil in heavy small skillet over medium heat. Add 3/4 cup onions, ginger, and garlic; sauté 5 minutes. Add cumin and tumeric, then 1/4 tomato; sauté 1 minute. Transfer to medium bowl and cool.
  • Add crab, 1/2 cup panko, 4 tablespoons cilantro, 3 teaspoons lime juice, chives, 1/2 teaspoon lime peel, and cayenne to onion mixture. Season with salt and pepper. Mix in egg. Form into four 3- to 3 1/2-inch-diameter patties. Place 1 cup panko on plate. Coat crab cakes with crumbs pressing to adhere. Transfer to another plate. (Can be made 6 hours ahead. Cover; chill.)
  • Mix 1/4 cup onion, 1/4 cup tomato, 2 tablespoons cilantro, 2 teaspoons lime juice, and 1/2 teaspoon lime peel in medium bowl. Add avocados and toss to coat. Cover; chill up to 2 hours.
  • Heat 2 tablespoons oil in heavy large non-stick skillet over medium-high heat. Add crabcakes; cook until brown, about 3 minutes per side. Serve with avocado salad.
  • *Available at Asian markets and in the Asian foods section of some supermarkets.

CRAB CAKES WITH SPICY AVOCADO SAUCE



Crab Cakes with Spicy Avocado Sauce image

Categories     Food Processor     Shellfish     Bake     Low Fat     Crab     Avocado     Healthy     Chive     Jalapeño     Gourmet

Yield Makes 4 main-course servings

Number Of Ingredients 20

For sauce
1/2 ripe medium California avocado, pitted and peeled
1 tablespoon low-fat mayonnaise
1 tablespoon fresh lime juice
1/4 teaspoon salt
1/4 teaspoon sugar
1 fresh jalapeño or serrano chile (including seeds), stemmed and quartered lengthwise
1/4 cup fat-free (skim) milk
For crab cakes
1 pound jumbo lump crabmeat, picked over and coarsely shredded
3 tablespoons low-fat mayonnaise
1/4 cup minced fresh chives
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon black pepper
1/2 cup panko (Japanese bread crumbs)
1 tablespoon unsalted butter
2 garlic cloves, smashed
1/2 teaspoon herbes de Provence or 1/4 teaspoon dried thyme
1/4 teaspoon salt

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.

AVOCADO CRABMEAT SALAD



Avocado Crabmeat Salad image

You'll reel in compliments with Gail VanGundy's colorful seafood salad. "It makes a pretty side dish," notes the Parker, Colorado cook.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 9

1/2 cup flaked crabmeat, cartilage removed or imitation crabmeat
1/2 cup chopped lettuce
1/3 cup diced celery
1/2 teaspoon finely chopped onion
1/2 teaspoon lemon juice
1/8 teaspoon salt
1/8 teaspoon paprika
1 tablespoon mayonnaise
1 large ripe avocado, peeled, pitted and halved

Steps:

  • In a bowl, combine the crab, lettuce, celery, onion, lemon juice, salt and paprika. Cover and refrigerate for 1 hour. Stir in mayonnaise until combined. Serve in avocado halves.

Nutrition Facts :

FLORIDA CRAB CAKES WITH AVOCADO BUTTER



Florida Crab Cakes with Avocado Butter image

Provided by Marian Burros

Categories     dinner, appetizer, side dish

Time 25m

Yield 24 crab cakes

Number Of Ingredients 14

1 pound fresh lump crab meat
1 egg, beaten
2 tablespoons minced Italian parsley
1 tablespoon chopped scallion
1 1/2 tablespoons grainy mustard
Dash Worcestershire sauce
1/2 Scotch bonnet, jalapeno or Serrano pepper, seeded and minced
4 tablespoons mayonnaise
1/2 cup fresh bread crumbs
2 limes
Freshly ground black pepper and salt (optional) to taste
1 tablespoon olive oil
1 large ripe avocado, pitted and cut into chunks
24 thin slices French baguette, toasted

Steps:

  • Pick over the crab meat and gently combine in bowl with egg, parsley, scallion, mustard, Worcestershire, hot pepper, mayonnaise, bread crumbs, juice of one lime, pepper and salt.
  • Shape into 24 small patties and saute in hot oil in nonstick skillet until brown on both sides. Handle and turn gently so that crab cakes do not fall apart. Cakes will cook in two or three minutes.
  • In food processor, process avocado and 2 tablespoons lime juice until smooth. Add salt and pepper, to taste.
  • When crab cakes are cooked, arrange on toast; top with a large dab of avocado butter and serve.

Nutrition Facts : @context http, Calories 82, UnsaturatedFat 4 grams, Carbohydrate 6 grams, Fat 5 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 1 gram, Sodium 181 milligrams, Sugar 1 gram, TransFat 0 grams

CRAB AND AVOCADO SALAD



Crab and Avocado Salad image

Make and share this Crab and Avocado Salad recipe from Food.com.

Provided by kiwidutch

Categories     Crab

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb jumbo lump crab meat
3 ripe avocados
2 tablespoons bruinoise red peppers
2 tablespoons bruinoise yellow peppers
2 tablespoons bruinoise red onions
6 sesame crackers
3 tablespoons wasabi aioli
1 cucumber, sliced thin
1 teaspoon black sesame seed
1 teaspoon slivered chives
5 cherry tomatoes
salt and pepper
1 tablespoon fresh lime juice

Steps:

  • Mix picked crabmeat with aioli, chives, salt and pepper.
  • Cut avocados in half.
  • Scoop out meat.
  • Mash slightly with a fork with lime juice, brunoise vegetables, salt and pepper.
  • On a plate, fan sliced cucumbers.
  • Place avocados in center.
  • Place crab on the avocado.
  • Sesame cracker on top.
  • with herbs or baby lettuce garnish.
  • Around the outside of the plate, dot aioli alternating with cherry tomatoes.
  • Sprinkle black sesame seeds.
  • And Serve.

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