Spicy Crab Cakes Topped with Guacamole

Name: Spicy Crab Cakes Topped with Guacamole
Yield: serves 4
Ingredients: Nonstick cooking spray; 1 pound lump crabmeat, picked over to remove any shell and cartilage; 2 tablespoons mayonnaise (or Homemade Chipotle Mayo, page 187); 1/4 cup chopped scallions (white and pale green parts only); 1 tablespoon plus 1 teaspoon fresh lime juice; 1/2 cup plus 2 tablespoons chopped fresh cilantro; 1/2 teaspoon habanero hot sauce; Salt and freshly ground black pepper; 1 cup panko bread crumbs (Japanese bread crumbs); 2 firm but ripe avocados, halved, pitted, and peeled; 2 tablespoons minced onion

December 20, 2011

Crab cakes get a festive kick when coated in crunchy panko bread crumbs mixed with cilantro and then topped with a simple guacamole. This is the guacamole that was made on a regular basis at my house when I was growing up. I don’t like fussy guacamoles that mask the fresh flavor of a perfectly ripe avocado. This crab cake mixture is eggless and is baked rather than fried, yielding a lighter dish with more crab flavor.

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