Spicy Crab Cakes Topped With Guacamole Recipes

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SPICY CRAB CAKES



Spicy Crab Cakes image

Provided by Food Network Kitchen

Categories     appetizer

Time 45m

Yield 24 spicy crab cakes

Number Of Ingredients 8

Extra-virgin olive oil, for the pan
3/4 pound jumbo lump crab meat
1/3 cup finely crushed butter crackers (such as Ritz)
3 tablespoons chipotle mayonnaise, plus more for topping
1 large egg white, lightly beaten
1 tablespoon chopped fresh chives, plus more for topping
1 teaspoon finely grated lemon zest
Kosher salt

Steps:

  • Preheat the oven to 400˚. Brush a 24-cup mini-muffin pan (preferably nonstick) with olive oil.
  • Mix the crab meat, crushed crackers, mayonnaise, egg white, chives, lemon zest and 3/4 teaspoon salt in a large bowl until combined. Fill the muffin cups with the crab mixture. Refrigerate 15 minutes.
  • Bake the crab cakes until warmed through and browned around the edges, 10 to 12 minutes. Remove from the pan. Top with more chipotle mayonnaise and chopped chives.

SPICY GUACAMOLE WITH CHIPOTLE



Spicy Guacamole with Chipotle image

Good spicy-smoky twist to classic guacamole! Simple and easy to make. Great as a dip or on sandwiches, burgers, salads, soups, or just straight up by itself! Enjoy. To watch a video of this recipe, visit my YouTube channel, "Kingston Hannibal."

Provided by Kingston Hannibal

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Guacamole Recipes

Time 30m

Yield 8

Number Of Ingredients 8

4 large avocados
2 limes, halved
¼ cup chopped cilantro leaves
2 chipotle peppers in adobo sauce, chopped, divided
salt and ground black pepper to taste
⅓ cup diced red onion
¼ cup seeded and diced jalapeno peppers
½ cup diced tomato

Steps:

  • Cut open avocados and scoop all the flesh into a large bowl. Mash with a bean masher or spoon until there are no large chunks of avocado left.
  • Squeeze lime juice over the avocado. Add cilantro and 1 chipotle pepper with some adobo sauce. Season with salt and pepper; mix to combine. Mix in red onion and jalapenos. Add tomato and mix gently to combine. Chill before serving garnished with remaining chipotle pepper and adobo sauce.

Nutrition Facts : Calories 237.3 calories, Carbohydrate 14.5 g, Fat 20.9 g, Fiber 10 g, Protein 3.1 g, SaturatedFat 3 g, Sodium 46.8 mg, Sugar 1.8 g

FROGGIE'S SPICY CRAB CAKES



Froggie's Spicy Crab Cakes image

Make and share this Froggie's Spicy Crab Cakes recipe from Food.com.

Provided by FLFroggie

Categories     Crab

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 15

2 tablespoons butter
1 shallot, chopped fine
1 garlic clove, minced
1/4 cup red bell pepper, chopped
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 cup mayonnaise
1/2 cup Dijon mustard
1/2 teaspoon lemon zest
1 tablespoon fresh parsley leaves, chopped
1 cup panko breadcrumbs
1 large egg
1 tablespoon hot sauce
1 lb lump crabmeat, picked over to remove cartilage and shell fragments
1/2 cup peanut oil

Steps:

  • Heat a medium size pan over medium heat. Add the butter. Once melted add the shallot, 1 clove of garlic and red pepper. Lightly saute until tender, about 3 minutes. Season with salt and pepper. Remove from heat and allow to cool.
  • In a medium bowl, mix together mayonnaise, Dijon mustard, lemon zest, fresh parsley, 1/2 cup of the panko and egg. Mix in cooked vegetables, hot sauce, and salt and pepper, to taste. Add crabmeat and stir well.
  • Form crab cakes. Flatten until they're about 3/4 inches high. Dip the cakes into the remaining panko.
  • Add oil to a large skillet over high heat. Add crab cakes and saute, flipping once, until golden brown and crisp, about 5 to 6 minutes per side.

Nutrition Facts : Calories 584.2, Fat 45.6, SaturatedFat 10.3, Cholesterol 155.5, Sodium 1077.4, Carbohydrate 15.3, Fiber 0.7, Sugar 2.8, Protein 28.5

CRAB AND CORN CAKES TOPPED WITH GUACAMOLE



Crab and Corn Cakes topped with Guacamole image

Make and share this Crab and Corn Cakes topped with Guacamole recipe from Food.com.

Provided by Terese

Categories     Lunch/Snacks

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 ear corn, trimmed
1 (170 g) can crab, drained
1 teaspoon lemon juice
1/4 teaspoon smoked paprika
3 spring onions, thinly sliced
2 tablespoons chopped coriander
2 eggs, lightly beaten
70 g all-purpose flour
1 tablespoon olive oil
salt and pepper
1 avocado
2 tablespoons sour cream
1/2 birds eye chile, seeded and chopped
1 teaspoon lemon juice
30 ml olive oil

Steps:

  • In a medium bowl combine corn kernels, crab, lemon juice, paprika, spring onion, coriander and eggs.
  • Stir through flour and season well.
  • Heat oil in a medium non stick pan and cook dessert spoonfuls of the mixture for 1-2 minutes on each side or until golden and cooked through.
  • Place on absorbent paper to drain.
  • In a food processor combine avocado, sour cream, chilli and lemon juice until smooth.
  • With motor running drizzle in olive oil until combined.
  • Season.
  • Serve crab cakes with a dollop of guacamole.

Nutrition Facts : Calories 356.2, Fat 22, SaturatedFat 4.1, Cholesterol 133.5, Sodium 175.2, Carbohydrate 27.4, Fiber 5.1, Sugar 2.2, Protein 14.9

SPICY GUACAMOLE



Spicy Guacamole image

This party-time guacamole is spicy, quick, and relatively healthy. Refrigerate guacamole with plastic wrap against the surface of the dip to prolong shelf life. Serve with tortilla chips or your favorite dipping accompaniment.

Provided by Goodfella

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Guacamole Recipes

Time 15m

Yield 6

Number Of Ingredients 11

3 ripe avocados, peeled and pitted
lemon, juiced
3 Roma tomatoes, seeded and finely chopped
4 scallions, white parts only, thinly sliced
3 jalapeno peppers, finely chopped
3 cloves garlic, minced
1 tablespoon chopped fresh cilantro
1 teaspoon sea salt
½ teaspoon red pepper flakes
¼ teaspoon ground black pepper
¼ teaspoon cayenne pepper

Steps:

  • Add avocados and lemon juice to a medium mixing bowl; mash until desired consistency is almost reached. Stir in tomatoes, scallions, jalapeno peppers, garlic, cilantro, salt, red pepper flakes, pepper, and cayenne. Taste guacamole and adjust for seasoning.

Nutrition Facts : Calories 178.8 calories, Carbohydrate 13.6 g, Fat 15 g, Fiber 8.5 g, Protein 2.9 g, SaturatedFat 2.2 g, Sodium 304.6 mg, Sugar 2 g

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