If you're craving something fresh and flavorful, these Zesty Avocado Crab Cakes are a must-try. They're packed with juicy crab meat and creamy avocado, and they're perfect for a light summer meal or a fancy appetizer. Let’s dive into this delightful dish!
Crab meat is definitely the star of this dish, offering a sweet, delicate flavor. Be sure to use fresh lump crab meat for the best texture. The avocado adds a creamy texture that pairs wonderfully with the crab. Panko breadcrumbs help bind the mixture together while providing a satisfying crunch. Mayonnaise adds richness, while a large egg works as a binder. Dijon mustard, lime juice, and lime zest add a punchy zestiness. Fresh cilantro and green onions bring freshness. The flavors are rounded out with garlic powder, onion powder, and a hint of heat from cayenne pepper. Finally, salt and pepper enhance all these wonderful flavors.
These crab cakes are fantastic served over a simple arugula salad with a light vinaigrette. Pair them with a chilled glass of Sauvignon Blanc or a light, citrusy beer. They also work well as a fun taco filling with a bit of spicy slaw on top.
Start by grabbing a large bowl. Gently combine your crab meat and diced avocado with panko breadcrumbs, mayonnaise, egg, Dijon mustard, lime juice, lime zest, cilantro, green onions, garlic powder, onion powder, cayenne pepper, salt, and pepper. Mix it all together gently, taking care not to mash the crab or avocado.
Now, form the mixture into 8 equal-sized patties. They should hold together well but handle them gently to keep them intact. Heat olive oil in a large skillet over medium heat. Once the oil is hot, place the crab cakes in the skillet. Cook them for about 3-4 minutes on each side until they’re golden brown and cooked through.
As soon as they’re done, serve them up hot with some lime wedges on the side. A squeeze of lime juice right before eating really enhances the flavors.
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