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  • Crab Cakes With Avocado Salad

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    Crab Cakes With Avocado Salad
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 3 Tbsp. corn oil
    • 1 c. finely-minced red onion
    • 1 Tbsp. chopped peeled fresh ginger
    • 1 x garlic clove chopped
    • 1/2 tsp grnd cumin
    • 1/4 tsp grnd turmeric
    • 1/2 c. minced tomato
    • 8 ounce crabmeat well liquid removed
    • 1 1/2 c. panko (Japanese breadcrumbs) see * Note
    • 6 Tbsp. minced fresh cilantro
    • 5 tsp fresh lime juice
    • 1 Tbsp. chopped fresh chives
    • 1 tsp grated lime peel
    • 1/4 tsp cayenne pepper Salt to taste Freshly-grnd black pepper to taste
    • 1 x egg beaten to blend
    • 2 sm avocados peeled, pitted, and diced

    Directions

    1. * Note: Available at Asian markets and in the Asian foods section of some supermarkets.
    2. Heat 1 Tbsp. oil in heavy small skillet over medium heat. Add in 3/4 c. onions, ginger, and garlic; saute/fry 5 min. Add in cumin and tumeric, then 1/4 c. tomato; saute/fry 1 minute. Transfer to medium bowl and cold.
    3. Add in crab, 1/2 c. panko, 4 Tbsp. cilantro, 3 tsp. lime juice, chives, 1/2 tsp. lime peel, and cayenne to onion mix. Season with salt and pepper. Fold in egg. Form into four 3- to 3 1/2-inch-diameter patties. Place 1 c. panko on plate. Coat crab cakes with crumbs pressing to adhere. Transfer to another plate. (Can be made 6 hrs ahead. Cover; chill.)
    4. Mix 1/4 c. onion, 1/4 c. tomato, 2 Tbsp. cilantro, 2 tsp. lime juice, and 1/2 tsp. lime peel in medium bowl. Add in avocados and toss to coat. Cover; refrigerateup to 2 hrs.
    5. Heat 2 Tbsp. oil in heavy large non-stick skillet over medium-high heat. Add in crabcakes; cook till brown, about 3 min per side. Serve with avocado salad.
    6. This recipe yields 4 servings.
    7. Comments: This is from Tabla, where it is served with tamarind chutney and pappadams, the savory wafers which accompany most Indian meals.

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