When it comes to seafood, one of my absolute favorites is crab cakes. I do have a caveat however, and that is they can’t be bready. I want just enough binder to hold them together. I want to taste crab, not bread. I also like them generous in size. I remember my first time in San Francisco, having lunch at the Ferry Building on a perfect fall day. We were able to eat outside and watch the ferry boats come in and out. I ordered crab cakes and they were crazy good. Perfectly seared on both sides and literally 2 inches thick! I was swooning with every mouthful. Hardly any filler, loads of lump crab meat, and a glass of chilled white wine nearby.
This recipe uses panko breadcrumbs, which adds a binder that does not get mushy. I measure each crab cake into a 1/2 cup measuring vessel, and gently press the contents in, then I simply tap them out on a sheet pan lined with parchment paper. I refrigerate them for about 2 hours, which firms them up before I sear them. I find that this step prevents overcooking the crab meat as well; giving you a perfect crust and moist interior.
I don’t use many processed products, but rather than tartar sauce, I enjoy a simple sauce made up of guacamole salsa and sour cream (you could also use yogurt). I like to place it under each crab cake. It’s slightly spicy and compliments the crab cakes perfectly. For visual appeal, I mince sweet peppers to sprinkle around the plate, and top with arugula.
CRAB CAKES WITH AVOCADO SALSA SAUCE
INGREDIENTS:
2 large eggs
3 tablespoons mayonnaise (I use Hellmans’)
1 1/2 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
1/4 teaspoon salt
1/4 cup finely chopped celery
2 tablespoons finely chopped parsley
1 pound lump crabmeat
1/2 cup panko
2 tablespoons avocado oil for frying
3/4 cup guacamole salsa
1/3 cup sour cream or yogurt
1 cup minced sweet pepper for garnish
1 1/2 cups arugula for garnish
INSTRUCTIONS:
Combine the eggs, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. Add the crab meat (be sure to check the meat for any hard cartilage) and panko; using a rubber spatula, gently fold the mixture together until just combined, being careful not to break up the crabmeat. Gently press mixture into a 1/2 cup measuring vessel, then tap it out on a sheet pan lined with parchment paper. Repeat using all of the crab mixture. You should have 5-6 cakes. Cover and place in the refrigerator for at least 2 hours. This helps them firm up and hold together.
Preheat a large non-stick skillet on medium heat and coat with 2 tablespoons avocado oil. Once the oil is hot, place the crab cakes in the pan and cook until golden brown, 3-5 minutes per side. Place on paper towels for a few minutes to make sure they aren’t greasy.
In a small bowl, mix the avocado salsa and sour cream or yogurt. To plate spoon a small amount of sauce on each plate, place 2 crab cakes on top of sauce. Sprinkle plate with minced sweet pepper and sprinkle arugula on top. Serve warm with additional sauce on the side.
What can I eat and not get tired of? Without a doubt, seafood!
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