No Filler Crab Cakes With Citrus Avocado Creme Recipes

DEVILED CRAB CAKES ON MIXED GREENS WITH GINGER-CITRUS VINAIGRETTE

Steps:

• Melt the butter in a skillet over medium heat. Stir in the onion, and cook until softened and translucent, about 5 minutes. Add the celery and bell pepper; continue cooking until the vegetables are tender, about 5 minutes. Stir in the mustard and cayenne pepper; cook 2 minutes. Scrape the mixture into a mixing bowl and refrigerate until cold.
• Stir the mayonnaise into the chilled vegetable mixture along with the soft bread crumbs, 1 tablespoon lemon zest, parsley, and beaten egg. Stir until combined, then gently fold in the crab meat. Season to taste with salt and pepper. Pour the dry bread crumbs into a shallow bowl. Form the crab mixture into 8 cakes, 1/2 inch thick. Press the crab cakes into the bread crumbs one at a time until coated on all sides. Gently shake off excess crumbs, and place the crab cakes onto a plate. Cover with plastic wrap and refrigerate 1 hour to overnight.
• Prepare the vinaigrette by whisking 3/4 cup vegetable oil with the zest of 1 lemon, lemon juice, ginger, jalapeno, sugar, and salt. Store in the refrigerator until ready to use.
• Heat the frying oil in a large skillet over medium-high heat. While the oil is heating, toss the mixed salad greens with the vinaigrette in a mixing bowl, and divide onto 8 serving plates. Arrange the sliced avocado over the salads, and set aside.
• Once the oil is shimmering with heat, fry the crab cakes until golden brown on each side, 2 to 3 minutes per side. Briefly drain on a paper towel-lined plate to rid the cakes of excess grease. Place a crab cake on top of each salad and serve immediately.

NO FILLER CRAB CAKES WITH CITRUS AVOCADO CREME

Steps:

• Mix together all crab cake ingredients. Using a small scoop, scoop out crab mix and shape into a small (1 ½ inch wide x 1 inch high) hockey puck shape with straight sides. Using the scoop can help make uniform cakes. Dip your fingertips in the lemon water bowl and slightly moisten outside edges to help adhere the panko but not heavily. Place panko breadcrumbs in shallow bowl. Coat in crumbs and press on as much as you can without misshaping the cake. Do all crab cakes and let chill in fridge while you make the avocado crème. In a food processor, puree avocado, lime, salt, and garlic until smooth. Place puree in a pastry bag, ziploc bag, or large mouth squeeze bottle and refrigerate. In a saucepan, heat 1/2 inch of oil over medium heat until you throw in a few panko crumbs and see if they sizzle up and start turning light brown right away. Gently place crab cakes in hot oil without overcrowding the pan .keeping in mind you have to have room to flip them over. When one side is a nice golden brown, use a small metal spatula or fork to gently turn over. Once they are browned well on both sides, let them drain on paper towels. Pipe with a dollap of avocado crème and serve. Serving Size Makes about 12 to 15 small crab cakes

BAKED CRAB CAKES WITH AVOCADO MOUSSE

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 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.

CAJUN CRAB CAKES (NO BREADCRUMBS)

Steps:

• Melt butter in a large, heavy skillet over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Stir in the celery, bell pepper, green onion, carrot, and garlic. Continue to cook and stir until vegetables are tender, about 10 minutes more.
• Season with 1 tablespoon parsley flakes, 2 teaspoons Creole seasoning, basil, pepper, dill weed, oregano, and thyme. Cook and stir until fragrant, 5 minutes more.
• Transfer cooked vegetables to a large bowl; allow to cool for about 10 minutes. Set skillet aside for later use.
• Stir the beaten eggs into the vegetables. Mix in the crabmeat and cracker crumbs with your hands, making sure not to break up the chunks of crab too much.
• Shape the crab mixture into 12 small cakes.
• Heat vegetable oil in the skillet over medium high heat.
• Pan-fry the crab cakes in batches until golden brown on each side, about 3 minutes.
• To make dipping sauce: Whisk together the mayonnaise, chile-garlic sauce, 2 teaspoon Creole seasoning, 2 teaspoon parsley flakes, and paprika.

AVOCADO CRAB CAKES

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.