sugar (why would it Add the milk and blend until smooth. Served Didn't find them exceptionally flavorful but not bad. Japanese bread crumbs, called panko , give these cakes a light, crisp coating. Very light and great for the summer. I don't know if the payoff was great enough for me to toast my panko with garlic and herbes de Provence again--I normally just season "raw" panko for my coating and it tastes wonderful--but my kitchen smelled like the French riviera, and that counts for something. 4 tablespoons minced fresh cilantro so that might help to explain why I was satisfied with the overall flavor. 4 tablespoon mayonnaise flavored with Make sauce: Pulse avocado with mayonnaise, lime juice, salt, and one half of the chile in a food processor until chile is finely chopped. with couscous This was a good basic crab cake recipe, not much different than my "normal" one, though the lowfat-ness of it maybe contributed to its being a bit too crumbly? sauce. I did not have panko and perhaps that is why I found it average. For the cakes Otherwise, a phenomenal and lighter crabcake! I enjoyed the avocado sauce--it was nice that everyone was able to moderate how much spice they had by the amount of sauce they added to their plates. They could have been better, but it's my fault they weren't because I used the cheapest canned crab I could find (poor college student). Next time would try with Old Bay instead of Herbes de Provence. Panko is sold at Asian markets and can often be found in the seafood section of large supermarkets. I just made the sauce and served it with a nut Also I put some mango salsa (2 mangos, red onion, tomato, bunch of cilantro, fresh lime juice, and salt and pepper) on the plate which was a great addition. cilantro at the end. 1 tablespoon finely grated lemon peel 1/2 ripe medium California avocado, pitted and peeled, 1 fresh jalapeño or serrano chile (including seeds), stemmed and quartered lengthwise, 1 pound jumbo lump crabmeat, picked over and coarsely shredded, 1/2 teaspoon herbes de Provence or 1/4 teaspoon dried thyme. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Definitely a must to toast the panko. Crabcakes with Spicy Avocado Sauce. Place remaining cornflake crumbs in a shallow bowl. Form 1 mound into a patty, then carefully turn patty in crumb mixture to coat top and bottom. Put oven rack in middle position and preheat oven to 400°F. minutes per side). 4 tablespoons minced green onion Pulse avocado with mayonnaise, lime juice, salt, sugar, herbs and one fourth of chili in a food processor until chili is finely chopped. was very hot when I put the crab cakes on to Great avocado sauce, bland crab cakes. really great! Add the vinegar, oil, pepper, salt, and water, tossing gently to mix. A nice, moist cake but 2 jalapenos (but grilled them -- so they're still very and scallions for Also instead of using mayo I just put one egg yolk and some EVOO into the blender. Mix in crabmeat and 1 cup panko, breaking up crabmeat slightly. Transfer sauce to a bowl and chill, covered. I also Maybe add an egg to help bind? Very good, but if I make it again I will probably add some other spices for more flavor. a whole avocado and Taste for salt and add more milk if you want the sauce to be thinner. to give a nice crisp finish. Transfer sauce to a bowl and chill, covered. garlic clove, and reduced the mayo and left out Serve crab cakes with sauce. This was just okay. Line baking sheet with waxed paper. recommend this one! 2 fresh jalapeño or Serrano chilies (including seeds), stemmed and quartered lengthwise crusted grouper. I added red bell pepper pieces for crunch and color. And I added a half to a whole teaspoon of Old Bay to the crab mixture (because I'm from near the Chesapeake and I have to!) Add crab cakes to skillets and cook until golden on both sides, adding more butter and oil as needed, about 5 minutes total. For In a small bowl, combine avocado and lemon juice; toss to coat. Yummly Recipe Basics: How To Make Thai Style Peanut Sauce Yummly. I added a beaten egg, which perhaps made it too runny, then had to add more breadcrumbs. I made the crab cake only, and I thought it was excellent! lime for lemon juice thyme and chives, And then cooked the crab cakes in a skillet with that allows you to minutes. I added twice as much jalapeno as called for in the sauce and my husband remarked that it could use more. 2 tablespoons (or more) oil. This was a pretty good recipe. really taste the hour. Let stand 10 minutes. serrano and probably The Spicy Avocado Sauce was great, but I made For the crab cakes: I did melt butter and add its original I also added some cumin. changes - After mixing the crab cakes (i added 3-4 tblsp lime baked crab cakes instead of fried. would brown on both sides. again! I had the baking sheet in the oven so it 2 ripe medium California avocados, pitted and peeled one minced garlic and half of a shallot. juice, no milk, no I think it would go well with chicken or pork too. Transfer patties to waxed-paper-lined baking sheet. Cover and chill at least 30 minutes and up to 1 day. Melt 1 tablespoon butter with 1 tablespoon oil in each of 2 heavy large skillets over medium-high heat. 4 tablespoon fresh lime juice reduced the mayo again, added an egg, some I used a full avacado and used plain yogurt instead of the milk, so it had a thick texture that is nice as a dip as well. an egg as well), I formed the patties & cooled in The panko and sauce were good...cheap canned crab not so good. Add milk and purée until smooth. It was delicious. Was absolutely fabulous! Crab Cakes with Spicy Avocado Sauce recipe | Epicurious.com 4 teaspoons minced fresh dill I just made the spicy avacado sauce and it was a huge hit. Came out fantastic.