Crab Cakes with Avocado Sauce

(These don't hold together well, but they sure are delicious!) 


8 oz crab meat or "sea legs" 1 ripe 5 oz tomato, skinned, seeded, coarsely chopped
1/4 tsp freshly ground pepper 1 small ripe avocado
1/4 tsp dried thyme 1 Tblsp red wine vinegar
1 Tblsp chives, chopped 2 Tblsp peanut oil
1/8 tsp Tabasco sauce 1/4 tsp black pepper
1/4 tsp salt 1/4 tsp salt
3 Tblsp lite mayonnaise 3 Tblsp water
1 1/2 slices bread, processed to make 3/4 C crumbs 1 Tblsp chopped chives, for garnish
2 Tblsp peanut oil  

For crab cakes:
Cut crabmeat into 1/4 inch pieces (you should have 1½ lightly packed cups). 

In a bowl mix the crabmeat with pepper, thyme, chives, Tabasco, salt and mayo. Add breadcrumbs and toss lightly. Divide mixture and form into four patties, each about 1" thick and weighing about ½ oz. Handle the mixture gently; it should barely hold together.

In a large skillet, heat the oil. When hot, place patties carefully in skillet and sauté gently over medium heat 3-4 minutes on each side.

For avacado sauce:
While crabmeat cakes are cooking, skin, seed and coarsely chop the tomato. Peel and pit the avocado and coarsely chop it. Place the chopped tomatoes and avocado in a bowl and add the vinegar, peanut oil, pepper, salt and water.

To serve, spoon some avocado sauce onto 4 individual plates, sprinkle with chives and place a patty on top. Serve immediately. Serves 2. Serve with a medium full Chardonnay or Sauvignon Blanc.

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