Best 6 Florida Crab Cakes With Avocado Butter Recipes

FLORIDA CRAB CAKES WITH AVOCADO BUTTER

Steps:

• Pick over the crab meat and gently combine in bowl with egg, parsley, scallion, mustard, Worcestershire, hot pepper, mayonnaise, bread crumbs, juice of one lime, pepper and salt.
• Shape into 24 small patties and saute in hot oil in nonstick skillet until brown on both sides. Handle and turn gently so that crab cakes do not fall apart. Cakes will cook in two or three minutes.
• In food processor, process avocado and 2 tablespoons lime juice until smooth. Add salt and pepper, to taste.
• When crab cakes are cooked, arrange on toast; top with a large dab of avocado butter and serve.

FLORIDA CRAB CAKES WITH AVOCADO BUTTER

Steps:

• Combine breadcrumbs, mayonnaise, parsley, dijon, green onion, 2 tsp lime juice, chili and Worcestershire sauce. Mix until combined.
• Mix in egg into breadcrumb mixture.
• Fold in crabmeat in to the breadcrumb mixture.
• Form into 8 patties. Cover and refrigerate for at least 30 minutes.
• Meanwhile in a food processor, add avocado, lime juice, salt and pepper. Process until smooth. Cover and refrigerate.
• In skillet melt butter and fry cakes in batches until golden brown. About 2-3 minutes per side.
• Transfer cakes to paper towel to drain.
• Arrange 2 cakes on 4 plates and put a dollop of avocado butter on top of each.

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.

FLORIDA CRAB CAKES

Steps:

• Combine first 9 ingredients in bowl.
• Season with salt and pepper.
• Mix in egg.
• For mixture into 8 equal patties, using scant ¼ cup for each.
• (can be made ahead, covered and refrigerated).
• Melt butter in large nonstick skillet over medium heat.
• Fry cakes in batches until golden-brown, about 2 minutes per side.
• Transfer cakes to paper towels; drain.
• Arrange 2 cakes on each of 4 plates.
• Top with Avocado 'Butter' and serve with toast points.

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.

CRAB CAKES WITH AVOCADO SALAD

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.