With an avocado and crab that needed to be used, I decided to see what Mexicany Crab Cakes would taste like--love it! —aseraina
crab meat (cleaned)
parsley chopped finely
toasted smoked paprika
panko (for coating crab cakes)
avocado oil (or vegetable oil for frying)
corn cut from cob (apx 3 cobs)
whole cumin toasted and ground coarsely
lime zested and juiced
large clove garlic pressed
sweet small peppers diced (orange, red or yellow)
cherry tomatoes halved
large haas avocado diced
cilantro chopped finely
micro greens or arugula
plain yogurt, Sriracha, and smoked sea salt to taste
In This Recipe
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.