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Avocado Crab Cakes Recipe

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This recipe for Avocado Crab Cakes is from The Ragsdale Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 avocado
1 lemon
1 t. chopped chives
1/2 t. chopped dill
1 egg
2 T. mayonnaise
1 T dijon mustard
3/4 c. dry bread crumbs
1 lb. fresh crabmeat
salt and pepper to taste
1/4 c. olive oil

Directions:
Directions:
Pit, peel and chop avocado and put in a bowl. Squeeze juice from 1/2 the lemon over the avocado to prevent discoloration. Slice remaining lemon half into wedges and reserve for garnish. Chop the chives and dill. Lightly beat the egg in a separate bowl. Stir in the mayonnaise, mustard, chives, dill, and 1/4 cup of the bread crumbs. Add the crabmeat and avocado and stir until mixed. Season to taste with salt and pepper.
Pat the crab mixture into eight 4 inch cakes. Dredge crab cakes in remaining 1/2 cup bread crumbs. Recipe can be made to this point a few hours ahead. Heat 2 tablespoons of oil in each of 2 frying pans over medium heat until hot but not smoking. Cook crab cakes, turning once, until golden brown and warmed through, about 4 minutes total. Drain on paper towels. Put two warm crab cakes on each plate and garnish with lemon wedges.

Number Of Servings:
Number Of Servings:
4

 

 

 

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