Crab Patties with Pistachio-Avocado Butter

Name: Crab Patties with Pistachio-Avocado Butter
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 30
Cuisine: Global
Ingredients: 237 milliliters fresh breadcrumbs; 30 servings Pistachio-Avocado Butter; 2 Tbsps chili sauce; 1 Tbsp Dijon mustard; 2 larges eggs, lightly beaten; 118 milliliters all-purpose flour; 2 Tbsps chopped fresh cilantro; 1 Tbsp grated fresh ginger; 2 green onions, finely chopped; 2 Tbsps fresh lemon juice; 1 teaspoons grated lemon zest; 454 grams fresh lump crabmeat, drained and picked; 59 milliliters peanut oil

Crab Patties with Pistachio-Avocado Butter is a pescatarian recipe with 30 servings. One serving contains 93 calories, 4g of protein, and 6g of fat. This recipe covers 4% of your daily requirements of vitamins and minerals. If you have ginger, green onions, lemon zest, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Combine first 10 ingredients in a large bowl, stirring gently.

Equipment you will use

Bowl

Shape mixture into 32 (2-inch) patties (about 2 tablespoons mixture each), cover, and chill 30 minutes.

Coat both sides of patties in flour. Cook patties, in batches, in hot oil in a large skillet over medium heat 2 to 3 minutes on each side or until golden.

Ingredients you will need

All Purpose Flour

Cooking Oil

Equipment you will use

Frying Pan

Add additional oil after each batch, if necessary.

Ingredients you will need

Cooking Oil

Drain on paper towels.

Equipment you will use

Paper Towels

Serve immediately with Pistachio-Avocado Butter.

Ingredients you will need

Pistachio Nuts

Avocado

Butter

Equipment

Bowl

Frying Pan

Paper Towels

Ingredients

Servings:

237milliliters

fresh breadcrumbs 30servings

Pistachio-Avocado Butter 2Tbsps

chili sauce 1Tbsp

Dijon mustard 2larges

eggs, lightly beaten 118milliliters

all-purpose flour 2Tbsps

chopped fresh cilantro 1Tbsp

grated fresh ginger 2

green onions, finely chopped 2Tbsps

fresh lemon juice 1teaspoons

grated lemon zest 454grams

fresh lump crabmeat, drained and picked 59milliliters

peanut oil

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish can be paired with Chardonnay, Muscadet, and Riesling. 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 Trentadue La Storia Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.