Zesty Avocado Crab Cakes

Experience the perfect blend of rich crab meat and creamy avocado in this unique twist on classic crab cakes. Ideal for seafood lovers seeking a flavorful and nutritious dish, these cakes deliver a zesty kick that will tantalize your taste buds.

Prep time: 15 minutes
Cook time: 8 minutes
Serves: 4

Ingredients

1 lb fresh lump crab meat

1 ripe avocado, peeled and diced

1/2 cup panko breadcrumbs

1/4 cup mayonnaise

1 large egg

1 tablespoon Dijon mustard

1 tablespoon lime juice

1 teaspoon lime zest

1/4 cup chopped fresh cilantro

1/4 cup chopped green onions

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon cayenne pepper

Salt and pepper to taste

2 tablespoons olive oil for frying

Lime wedges for serving

Instructions

1. In a large bowl, gently mix together the crab meat, diced avocado, panko breadcrumbs, mayonnaise, egg, Dijon mustard, lime juice, lime zest, cilantro, green onions, garlic powder, onion powder, cayenne pepper, salt, and pepper until well combined. Be careful not to mash the crab and avocado.

2. Form the mixture into 8 equal-sized patties.

3. Heat the olive oil in a large skillet over medium heat.

4. Cook the crab cakes for 3-4 minutes on each side, or until golden brown and cooked through.

5. Serve immediately with lime wedges for squeezing over the top.

Storage

Store leftover crab cakes in an airtight container in the refrigerator for up to 2 days.

Reheating

To reheat, place crab cakes in a preheated oven at 350°F for about 10 minutes or until warmed through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.