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Author Notes: With an avocado and crab that needed to be used, I decided to see what Mexicany Crab Cakes would taste like--love it! —aseraina
Makes 10 palm sized crab cakes
- 16 ounces crab meat (cleaned)
- 2 tablespoons plain yogurt
- 1/2 cup parsley chopped finely
- 1 teaspoon toasted smoked paprika
- 1 egg
- 1/2 teaspoon sea salt
- 1/2 cup panko (toasted)
- 1/2 cup panko (for coating crab cakes)
- 4 tablespoons avocado oil (or vegetable oil for frying)
- 3 cups corn cut from cob (apx 3 cobs)
- 1/2 cup onion diced
- 2 tablespoons whole cumin toasted and ground coarsely
- 1 lime zested and juiced
- 1 large clove garlic pressed
- 1 cup sweet small peppers diced (orange, red or yellow)
- 1 cup cherry tomatoes halved
- 1 large haas avocado diced
- 1/2 cup cilantro chopped finely
- 2 cups micro greens or arugula
- plain yogurt, Sriracha, and smoked sea salt to taste
- 1/4 teaspoon sea salt
- Heat 2 tbsp avocado oil in saute pan and cook onions until caramelized. Add fresh corn and cook until warmed through but still crunchy. Set aside in bowl to cool. Add cumin, lime zest, lime juice, garlic, peppers, tomatoes, avocado and cilantro. Mix and add salt to taste. (You can also add a hot pepper here if you like—my family can’t stand the heat, so I keep it mellow.) This corn mixture can be kept in the fridge while you finish the crab cakes.
- Combine crab, 2 tbsp yogurt, parsley, paprika, egg, 1/2 tsp sea salt, and 1/2 cup toasted panko in bowl. Mix and form apx 10 crab cakes—coat outside of crab cakes with extra panko. Heat cast iron skillet with 1 tbsp avocado oil and cook crab cakes in two batches. Keep warm.
- Place micro greens or arugula on plate, add corn salad and crab cakes. Garnish with plain yogurt, Sriracha, and smoked sea salt.