Lynn's Crab Cakes Avocado Salad
3 tbl corn oil
1 cup finely-chopped red onion
1 tbl minced peeled fresh ginger
1 x garlic clove minced
1/2 tsp ground cumin
1/4 tsp ground turmeric
1/2 cup chopped tomato
8 oz crabmeat well drained
1 1/2 cup panko (Japanese breadcrumbs) see * Note
6 tbl chopped fresh cilantro
5 tsp fresh lime juice
1 tbl minced fresh chives
1 tsp grated lime peel
1/4 tsp cayenne pepper
Salt to taste
Freshly-ground black pepper to taste
1 x egg beaten to blend
2 sm avocados peeled, pitted,
and diced
Method :
* Note: Available at Asian markets and in the Asian foods section of some
supermarkets.
Heat 1 tablespoon oil in heavy small skillet over medium heat. Add 3/4 cup
onions, ginger, and garlic; saute 5 minutes. Add cumin and tumeric, then 1/4 cup
tomato; saute 1 minute. Transfer to medium bowl and cool.
Add crab, 1/2 cup panko, 4 tablespoons cilantro, 3 teaspoons lime juice, chives,
1/2 teaspoon lime peel, and cayenne to onion mixture. Season with salt and
pepper. Mix in egg. Form into four 3- to 3 1/2-inch-diameter patties. Place 1
cup panko on plate. Coat crab cakes with crumbs pressing to adhere. Transfer to
another plate. (Can be made 6 hours ahead. Cover; chill.)
Mix 1/4 cup onion, 1/4 cup tomato, 2 tablespoons cilantro, 2 teaspoons lime
juice, and 1/2 teaspoon lime peel in medium bowl. Add avocados and toss to coat.
Cover; chill up to 2 hours.
Heat 2 tablespoons oil in heavy large non-stick skillet over medium-high heat.
Add crabcakes; cook until brown, about 3 minutes per side. Serve with avocado
salad.
This recipe yields 4 servings.