CRAB CAKES WITH SPICY AVOCADO SAUCE
Steps:
- Put oven rack in middle position and preheat oven to 400°F. Line a baking sheet with foil.
- Make sauce:
- Pulse avocado with mayonnaise, lime juice, salt, sugar, and one fourth of chile in a food processor until chile is finely chopped. Add milk and purée until smooth. Add more chile if desired, processing until smooth. Transfer sauce to a bowl and chill, covered.
- Make crab cakes:
- Stir together crabmeat, mayonnaise, chives, lemon juice, mustard, pepper, and 1 tablespoon panko in a large bowl until blended well, then chill, covered.
- Melt butter in a medium nonstick skillet over moderate heat, then cook garlic, stirring, until golden and fragrant, about 2 minutes. Add herbes de Provence, salt, and remaining 7 tablespoons panko and cook, stirring, until golden brown, about 6 minutes. Transfer crumbs to a plate to cool. Discard garlic.
- 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. Transfer to a baking sheet and repeat with remaining 3 mounds, then sprinkle remaining crumbs on top of crab cakes. Bake until heated through, about 15 minutes. Serve crab cakes with sauce.
CRAB CAKES WITH MANGO-AVOCADO RELISH AND SOUR ORANGE SAUCE
Provided by Bobby Flay | Bio & Top Recipes
Categories appetizer
Time 3h
Yield 4 servings
Number Of Ingredients 33
Steps:
- For the crab cakes: Combine the mayonnaise, Dijon mustard, stone-ground mustard and paprika in a large bowl. Add the crab, parsley and green onions and gently mix to combine. Begin adding the breadcrumbs 1/4 cup at a time until the mixture just holds together. Cover and refrigerate for at least 1 hour and up to 24 hours.
- For the sour orange sauce: Combine the orange juice, lime juice, vinegar, chile powder, cumin and garlic in a medium saucepan, bring to a simmer over high heat and cook until reduced by half; season with salt and pepper. Strain into a bowl, add the honey, oregano and zest and let cool to room temperature before serving.
- For the mango-avocado relish: Combine the avocado, mango and red pepper in a medium bowl. Toss with the cilantro, canola oil, lime juice and salt and pepper. Let sit at room temperature for 30 minutes before serving.
- To finish the crab cakes, divide the crab mixture into 8 cakes and place on a parchment-lined baking sheet. Brush the tops of the cakes with mayonnaise and place overlapping layers of sliced plantains on top. Season the tops with salt, pepper and chile de arbol.
- Heat 3 tablespoons of canola oil in a large nonstick saute pan over medium heat until the oil begins to shimmer. In batches, add the crab cakes plantain-side down and cook until golden brown, about 5 minutes. Flip and continue cooking until just heated through, about 5 minutes longer. Repeat with the remaining crab cakes, adding up to 3 tablespoons more oil if needed.
- To serve, spoon some of the sour orange sauce into the bottom of 4 shallow bowls. Top with 2 crab cakes followed by some mango-avocado relish. Garnish with cilantro leaves.
CRAB CAKES WITH TOMATILLO COCKTAIL SAUCE
I don't remember where this came from, I've had it written on a well worn scrap of paper for years. If you live away from the ocean and can't get fresh seafood, then use whatever kind of crab you can get.
Provided by morelhunter
Categories Crab
Time 38m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- For the cakes- Mix the crab, peppers, onion, parsley lightly.
- In another bowl, mix the mayo, bread crumbs, paprika, mustard, hot sauce together.
- Add to the crab mixture.
- Roll in small balls.
- Mix the remaining 2 c.
- bread crumbs and parsley.
- Roll balls in crumbs.
- Fry in margarine or butter till brown over med-high heat.
- For the sauce- Chop the tomatillos, place in a food processor or blender and process til almost smooth, drain.
- Place in a bowl and add remaining ingredients, stir.
- Serve with the cakes.
Nutrition Facts : Calories 130.4, Fat 1.9, SaturatedFat 0.4, Sodium 232.9, Carbohydrate 24.3, Fiber 2.2, Sugar 4.9, Protein 4.3
TEXAS TOMATILLO AVOCADO SAUCE
Uniquely delicious. A must-have for any party, luncheon, dinner, or snack! A mean green creamy, delectable sauce! Great for dipping or on your favorite tacos or fajitas.
Provided by LisaAnnEaster
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 4h30m
Yield 8
Number Of Ingredients 9
Steps:
- Place tomatillos into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain.
- Transfer tomatillos to a blender. Add avocados, sour cream, jalapeno pepper, lime juice, garlic, cilantro, fajita seasoning, and sea salt; blend until smooth.
- Refrigerate blended sauce until flavors meld, at least 4 hours.
Nutrition Facts : Calories 245.5 calories, Carbohydrate 14.6 g, Cholesterol 12.5 mg, Fat 21.3 g, Fiber 7.9 g, Protein 3.6 g, SaturatedFat 5.9 g, Sodium 295.9 mg, Sugar 3.1 g
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