AVOCADO CRAB CAKES
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
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.
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Alexandra Natalia
[email protected]I made these crab cakes with jumbo lump crab meat and they were incredible! The crab meat was so tender and flavorful.
Quick Killer,
[email protected]These crab cakes were a bit too salty for my taste. I would recommend using less salt if you don't like salty food.
Shahbaz Mahi
[email protected]I'm a vegetarian, but I made these crab cakes with tofu instead of crab meat and they were amazing! The tofu had a similar texture to crab meat and the avocado added a creamy richness.
MH14XX
[email protected]I made these crab cakes with panko breadcrumbs and they were delicious! The panko breadcrumbs added a nice crispy texture.
Enelo Khosa
[email protected]These crab cakes were a bit too expensive to make. I would recommend using cheaper ingredients if you're on a budget.
Asgar Mallah
[email protected]I'm not a fan of seafood, but I tried these crab cakes and they were surprisingly good! The avocado added a creamy texture that I really enjoyed.
Jonathan Hunt
[email protected]I made these crab cakes for my husband and he loved them! He said they were the best crab cakes he's ever had.
Aiman Shujat
[email protected]These crab cakes were a bit too oily for my taste. I would recommend draining them on paper towels before serving.
Onela Ndengane
[email protected]I'm not a fan of avocado, but I still enjoyed these crab cakes. The avocado flavor was very subtle and didn't overpower the crab.
Rashid Jan g Rashid Jan g
[email protected]I had some leftover crab cakes and I reheated them in the oven the next day. They were just as good as they were the first day!
Edward J. Webb
[email protected]I made these crab cakes with fresh crab meat and they were amazing! The flavor was so much better than when I use canned crab meat.
Youbraj lamsal
[email protected]These crab cakes were a bit too spicy for my taste, but they were still very good. I would recommend using less cayenne pepper if you don't like spicy food.
Mir Moawaz Talpur
[email protected]I'm not a big fan of crab, but I loved these crab cakes! The avocado added a creamy texture and richness that I really enjoyed.
sunil parajuli
[email protected]I made these crab cakes for a party and they were a huge success! Everyone loved them. They were so moist and flavorful.
Babs F
[email protected]These avocado crab cakes were a hit with my family! They were easy to make and had a delicious flavor. I will definitely be making them again.