Crab Cakes with Fresh Guacamole
Crab Cake Ingredients (per 16oz. can of crab)
½ cup breadcrumbs
¼ cup of mayonnaise
Tablespoon of Dijon mustard
Teaspoon on Old Bay
2 teaspoons of Worcestershire sauce
½ diced green pepper
Feel through the crab meat to see if there are any shells, be careful to keep the lumps intact if you are using lump meat. Hold the crab off to the side and then mix the ingredients. When they are mixed, fold in the crab meat last. Form cakes and finish in the bread crumbs again. Dust them with flour and let them refrigerate if you have the time. You can pan fry them in butter or in canola oil.
2 Ripe Avocados
¼ cup of diced red onion
2 diced cloves of garlic
1 chili pepper
squeeze of lime juice
salt and pepper
Be careful with the chili pepper. If you don’t want to deal with it, use a shot of Tabasco. If you do deal with it, use gloves to de-seed and chop it. Use just a bit in the guacamole.
Place ingredients in a mixing bowl and work it with a fork or your hand. You want to keep it chunky. When you’re done, store it with the pit in your guacamole.
If you try this at home be sure to send in pictures! Craig@blockislandseafood.com.
Be sure to visit www.blockislandseafood.com to learn about our catering and in-home cooking demonstrations!