Ingredients with Measurements:
- 1 lb. lump crab meat
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 egg
- 1 tbsp. Dijon mustard
- 1 tbsp. Worcestershire sauce
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped green onions
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 2 avocados, diced
- 1/2 red onion, diced
- 1 jalapeño, seeded and minced
- 1 lime, juiced
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Baking sheet
- Non-stick skillet
Step-by-step instructions:
- Preheat oven to 375°F.
- In a large mixing bowl, combine crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, parsley, green onions, salt, and pepper.
- Mix well until all ingredients are evenly distributed.
- Form the mixture into 8-10 patties and place them on a baking sheet.
- Bake for 15-20 minutes, or until golden brown.
- While the crab cakes are baking, prepare the avocado salsa.
- In a separate mixing bowl, combine diced avocados, red onion, jalapeño, lime juice, cilantro, salt, and pepper.
- Mix well until all ingredients are evenly distributed.
- Serve the crab cakes with avocado salsa on top.
- Time:
Preparation time: 20 minutes
- Cooking time: 15-20 minutes
5. Temperature:
- Oven temperature: 375°F
Serving size:
- 4-5 servings
Nutritional information:
- Calories: 350
- Fat: 20g
- Carbohydrates: 20g
- Protein: 25g
Substitutions for ingredients:
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Canned crab meat can be used instead of fresh crab meat.
- Cilantro can be substituted with parsley.
Variations:
- Add diced tomatoes to the avocado salsa for a fresh twist.
- Use shrimp instead of crab meat for a different flavor.
Tips and tricks:
- Be sure to handle the crab meat gently to avoid breaking up the lumps.
- Use a non-stick skillet to prevent the crab cakes from sticking.
- Serve with a side of lemon wedges for an extra burst of flavor.
Storage instructions:
- Store leftover crab cakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat crab cakes in a non-stick skillet over medium heat until heated through.
Presentation ideas:
- Serve the crab cakes on a bed of lettuce for an elegant presentation.
Garnishes:
- Garnish with fresh parsley or cilantro.
Pairings:
- Serve with a side of roasted vegetables or a green salad.
Suggested side dishes:
- Roasted asparagus
- Grilled corn on the cob
- Garlic mashed potatoes
Troubleshooting advice:
- If the crab cakes are falling apart, add more breadcrumbs to the mixture.
Food safety advice:
- Be sure to cook the crab cakes to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
- Crab cakes originated in the Chesapeake Bay region of the United States.
Flavor profiles:
- The crab cakes are savory and slightly sweet, while the avocado salsa is tangy and refreshing.
Serving suggestions:
- Serve as an appetizer or main course.
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