Cinco de Mayo

I love Mexican food--almost as much as I love seafood. I am afraid to say that I even love Taco Bell, although that is an insult to authentic Mexican cuisine. In celebration of Cinco de Mayo, why not whip up a batch of Fat Girl Margaritas (sorry, Bethenny Frankel, but today is a day for calories) and host a fiesta.

Enjoy a great take on crab cakes that have been given a Mexican flair with guacamole and a side of rice and beans.

Crab Cakes with Fresh Guacamole

Crab Cake Ingredients (per 16oz. can of crab)

16 oz. Can of crab meat

½ cup breadcrumbs

2 eggs

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.

Fresh Guacamole

Ingredients:

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!