Jacques Pepins Crab Cakes With Avocado Salsa Recipe 425

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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.

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