Crabcakes with Spicy Avocado Sauce
These crab cakes have no filler so they are just crab! So crunchy and delicious. We serve these with a dollop of sour cream and caviar for Thanksgiving. A family favorite!! For week night crab cakes I serve with a spicy avocado cream sauce-amazing!!
- 1 16oz Container Lump crab meat
- 1 teaspoon Fresh lemon juice-half a lemon
- 5 Tablespoons Grapeseed oil (it has a higher smoke point than olive oil)
- 1 small Onion, finely chopped
- 1/8 teaspoon Cayenne pepper
- 1/3 Cup Mayonnaise
- 1 Tablespoon Dijon mustard
- 3/4 teaspoon Salt
- 1/4 teaspoon Dried thyme
- 2 Tablespoons Fresh parsley,chopped
- 3 Large eggs
- 3 Cups Cornflakes
- 1/2 Avocado, peeled
- 1 Tablespoon Mayonnaise
- 2 Tablespoons Fresh lime juice
- 1 teaspoon Salt
- 1 Jalapeno,chopped, seeds and stems removed, unless you like it really spicy
How to Make Crab Cakes
Pick over crab meat and remove any pieces of shell or cartilage. Sprinkle with lemon juice and set aside.
In a non stick 12" skillet, heat 1 Tablespoon of grapeseed oil (olive oil or vegetable will work just fine) over medium heat. Add onion and cayenne pepper. Saute the onions until they are translucent, about 5 minutes. Set aside to cool slightly.
In a zip top bag, crush cornflakes until all the flakes are broken up and crumbs are formed. Add 1 Tablespoon parsley. Pour mixture into a pie plate. In another pie plate, beat 2 eggs with 1 Tablespoon water.
In a medium bowl, with a whisk or fork, blend mayonnaise, mustard, salt, thyme, 1 Tablespoon parsley and 1 egg. Stir in crabmeat and onion mixture. Mix well until blended.
With your hands, shape crabmeat into twenty-four, 2" round cakes. Since these crab cakes do not have any bread to bind them I find it easiest to form a cake and immediately dip it into the egg mixture and then into the cornflake mixture and place on a foil lined cookie sheet. Continue with remaining crab mixture. *Just keep forming these while you are dipping. They do tend to break apart due to lack of bread binder.
*If you have time make the cakes ahead of time and place them in the fridge to tighen up-up to 12 hours. Then fry them when you are ready to eat.
In the same skillet you sauted the onions in, add the remaining grapeseed oil and heat over medium high. Add 3-4 crab cakes and cook about 7-8 minutes, turning once until golden brown on both sides. Be sure not to crowd the pan. Transfer the cakes to a platter and cover loosely with foil or place in a 200° oven until ready to serve. Drizzle Avocado sauce on each cake.
To Make Avocado Sauce:
In a blender or mini prep, blend avocado, mayonnaise, lime juice, salt, 1/2 the jalapeno. Add the milk and blend until smooth. Add more jalapeno if you want it spicier. Taste for salt and add more milk if you want the sauce to be thinner. Transfer sauce to bowl and chill in fridge until ready to use. *This sauce goes great with eggs, grilled chicken or even a quick salad dressing.
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