Jamee's Little Crab Cakes with Guacamole
Nutrition
Calories: 223.96 kcalCarbohydrates: 14.01 gProtein: 12.11 gFat: 13.62 gSaturated Fat: 1.9 gCholesterol: 40.95 mgSodium: 586.22 mgFiber: 0.86 gVitamin A: 10.67175 IUCalcium: 43.59 mgIron: 4.83 mg
Ingredients
- 3 ripe medium avocados
- 2 tbsp fresh lime juice
- 2 green onions thinly sliced
- 2 tbsp chopped fresh cilantro leaves
- 1/2 tsp salt
- 1/4 tsp green jalapeño sauce
- 1 container 16 ounces lump crab meat
- 1-1/2 tsp fresh lemon juice
- 3 tbsp olive oil
- 1 medium onion finely chopped
- 1/8 tsp ground red pepper cayenne
- 1/3 cup mayonnaise
- 1 tbsp Dijon mustard with seeds
- 3/4 tsp salt
- 1/4 tsp dried thyme
- 2 tbsp chopped fresh parsley leaves
- 3 large eggs
- 4 cups cornflakes
- Lemon or lime wedges for garnish
Instructions
- Prepare Guacamole: Cut each avocado lengthwise in half-, remove each seed, then peel. Cut avocados into chunks.
- In medium bowl, with fork, mash avocados with lime Juice; stir in green onions and remaining guacamole ingredients. Cover surface of guacamole directly with plastic wrap to prevent discoloration. Refrigerate if not serving right away. (Makes about 1-1/2 Cups.)
- Prepare Crab Cakes: Pick over crabmeat to remove any pieces of shell or cartilage. Sprinkle with lemon juice; set aside.
- In nonstick 12-inch skillet, heat 1 tbsp olive oil over medium heat. Add onion and ground red pepper, and cook until onion is tender, about 8 minutes, stirring frequently. Remove skillet from heat.
- In medium bowl, with wire whisk or fork, blend mayonnaise, mustard, salt, thyme, 1 tbsp chopped parsley, and 1 egg. Stir in crabmeat and onion mixture until well blended. With hands, shape crabmeat mixture into twenty-four 2-inch round cakes.
- In food processor with knife blade attached or in blender, pulse cornflakes until fine crumbs form; transfer to large sheet of waxed paper and toss with remaining 1 tbsp chopped parsley.
- In pie plate, beat remaining 2 eggs with 1 tbsp water. Dip each crab cake into beaten eggs, then coat with cornflake crumbs. (If not cooking right away, place crab cakes on large cookie sheet; cover with plastic wrap and refrigerate until ready to cook.)
- In same skillet, heat 1 tbsp olive oil over medium-high heat. Add 12 crab cakes and cook about 10 minutes, turning once, until golden brown on both sides. Transfer crab cakes to platter; cover loosely with foil to keep warm. Repeat with remaining olive oil and crab cakes.
- Serve crab cakes with guacamole and lemon or lime wedges.