Avocado Crab Cakes
Avocado Crab Cakes sends an ordinary crab cake right off the charts! This recipe has big chunks of crab mixed with cubes of fresh avocado that gives a creamy, full flavor bite! Dip it in a Sriracha dipping sauce for added zing!
This recipe for Avocado crab cakes came about from my current addiction to great avocados. It’s kind of like bacon in my world…. Add avocado to anything and it suddenly gets better. (Don’t even get me started how wonderful I think a BLT with avocado is!!)
I have family in Alaska and up until a few years ago they would send us a shipment of Alaskan King crab legs from friends of theirs who actually fished them. I kid you not the crab legs were HUGE! As thick as my forearm?! I miss those days. The family that fished them has since retired so that happy care package doesn’t show up anymore.
You can get great crab legs at the grocery store, even Costco carries some pretty large ones occasionally.
When making crab cakes you want to get crab legs and then break apart the crab to smaller bite sized pieces or you can buy it in cans.
You’ll have to buy the cans marked chunk or lump crabmeat. This is critical because otherwise the crab is almost pureed. The crab cake will still have good flavor, but the texture will be too mushy.
Larger lumps of Crabmeat give a better texture!
Getting the lump/chunk pieces of crab really gives the Avocado Crab Cake a nice bite to it. It pairs really well with the creaminess of the avocado.
BREAKDOWN OF AVOCADO CRAB CAKES:
EASY/DIFFICULT: Medium. They are simple to mix up, but you do need to allow them to set in the fridge for an hour so you do have to plan ahead. Frying them in oil isn’t difficult, but you do need to cook them slowly and be careful when flipping them to not splatter the oil.
MAKE AHEAD/MADE TO ORDER: You can prepare them ahead of the time you are ready to serve them, but you need to fry them right before serving for best results. That being said, you can warm them in the oven if there are any leftovers, they just aren’t as crispy as they were when made originally.
BONUS: While I am suggesting these Avocado Crab Cakes as an appetizer, they work equally well a top a salad. The Sriracha dipping sauce can be thinned out with some additional lemon juice and used as a salad dressing. ***added bonus: The Sriracha dipping sauce works well on any sandwich you make too!
Coated in Panko they turn a beautiful Golden color!
RECIPE HERE=> https://www.westviamidwest.com/avocado-crab-cakes/