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Crab Cakes with Spicy Avocado Sauce

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Crab Cakes with Spicy Avocado Sauce

Crab Cakes with Spicy Avocado Sauce

You can never have too many hor d'oeuvre recipes, so give Crab Cakes with Spicy Avocado Sauce Head to the store and pick up californian avocado, pepper, milk, and a few other things to make it today. To use up the sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert.

Instructions

1
Put oven rack in middle position and preheat oven to 400°F. Line a baking sheet with foil.
Equipment you will use
Baking SheetBaking Sheet
Aluminum FoilAluminum Foil
OvenOven
1
Pulse avocado with mayonnaise, lime juice, salt, sugar, and one fourth of chile in a food processor until chile is finely chopped.
Ingredients you will need
Lime JuiceLime Juice
MayonnaiseMayonnaise
AvocadoAvocado
Chili PepperChili Pepper
SugarSugar
SaltSalt
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Food ProcessorFood Processor
2
Add milk and purée until smooth.
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MilkMilk
3
Add more chile if desired, processing until smooth.
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Chili PepperChili Pepper
4
Transfer sauce to a bowl and chill, covered.
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SauceSauce
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BowlBowl
1
Stir together crabmeat, mayonnaise, chives, lemon juice, mustard, pepper, and 1 tablespoon panko in a large bowl until blended well, then chill, covered.
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Lemon JuiceLemon Juice
MayonnaiseMayonnaise
CrabmeatCrabmeat
MustardMustard
ChivesChives
PepperPepper
PankoPanko
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BowlBowl
2
Melt butter in a medium nonstick skillet over moderate heat, then cook garlic, stirring, until golden and fragrant, about 2 minutes.
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ButterButter
GarlicGarlic
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Frying PanFrying Pan
3
Add herbes de Provence, salt, and remaining 7 tablespoons panko and cook, stirring, until golden brown, about 6 minutes.
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Herbes De ProvenceHerbes De Provence
PankoPanko
SaltSalt
4
Transfer crumbs to a plate to cool. Discard garlic.
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GarlicGarlic
5
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.
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CrabmeatCrabmeat
Mounds BarMounds Bar
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Wax PaperWax Paper
6
Transfer to a baking sheet and repeat with remaining 3 mounds, then sprinkle remaining crumbs on top of crab cakes.
Ingredients you will need
Mounds BarMounds Bar
CrabCrab
Equipment you will use
Baking SheetBaking Sheet
7
Bake until heated through, about 15 minutes.
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OvenOven
8
Serve crab cakes with sauce.
Ingredients you will need
SauceSauce
CrabCrab
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Each serving contains about 247 calories and 12 grams fat.
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Gourmet

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The A to Z Chardonnay with a 4.2 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.
A to Z Chardonnay
A to Z Chardonnay
The 2010 A to Z Chardonnay opens with aromas of white flowers, tangerine, lime, quince, wet stone and minerals that develop further into nutmeg, honey, green apple with hints of ginger. A mineral laden attack is bright, mouthwatering and intense. The nuanced mid-palate carries on with flavors that mirror and amplify the aromatics. The finish is long, clean, crisp and juicy with flavors of honeysuckle, citrus and wet stone. This wine exemplifies classic Oregon steely Chardonnay. 2010 was an exceptional vintage for white wines in Oregon and this sophisticated terroir driven wine is no exception; bright, tangy and intense it will deliver over the next 5 years.
DifficultyHard
Ready In45 m.
Servings4
Health Score19
DietsPescatarian
Dish TypesLunchMain CourseMain DishDinner
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